Curry Lamb is a treasured dish in our household, rich with bold spices and deep flavor. Unlike milder curried chicken, this version uses a blend of Caribbean curry powders and masalas to build layers of irresistible taste. Whether you enjoy your lamb chewy or buttery tender, this dish can be customized to suit your preference.
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In our home, lamb is a staple protein — especially grass-fed Australian lamb, which we find to be a healthier, cleaner option. We enjoy lamb in many ways — baked-herb roasted leg of lamb, stewed– stovetop and Instant Pot, BBQ, lamb kebabs, oven roasted lamb chops, lamb pilaf — and this Curry Lamb has a special place on our menu as well.
Traditionally served with rice and dhal, or roti like dhalpuri, paratha, sada roti, or dosti roti, this dish pairs wonderfully with a spicy condiment known as chip-up(recipe coming soon), balancing the rich flavors beautifully.
Why You Will Love This Recipe
- Deep, bold flavor: Thanks to the combination of multiple curry powders and masalas.
- Customizable tenderness: Cook low and slow for buttery soft lamb or quicker for a chewier texture.
- Authentic Trinidadian taste: Made with traditional ingredients like green seasoning, culantro, and duck/goat curry powder.
- Perfect for gatherings: Feeds a crowd and tastes even better the next day!
Health and Nutrition Information
Grass-fed lamb is rich in high-quality protein, iron, zinc, and B vitamins. Combined with antioxidant-rich spices like turmeric (found in curry powder) and cumin, this dish offers not just incredible flavor, but nutritional benefits too. This recipe is ideal for low-carb, high-protein, and gluten-free diets (when served with vegetables or cauliflower rice instead of roti).
Ingredients You Will Need
For Seasoning the Lamb:
- Lamb: Cut into 1-2 inch pieces; choose grass-fed for best quality.
- Lemon: For cleaning the meat.
- Green Seasoning: A staple in Caribbean kitchens, brings vibrant herbaceous flavor.
- Salt and Black Pepper: Essential for seasoning the meat.
- Hot Pepper: Scotch bonnet, habanero, or congo pepper for heat.
For Cooking the Curry:
- Extra Virgin Olive Oil: For sautéing. Use any other oil per your preference. We just stick to extra virign olive oil for the majority of our cooking.
- Onion: Adds natural sweetness and depth.
- Curry Leaves: Optional but highly recommended for aromatic flavor.
- Curry Powder: Base spice blend for the dish.
- Duck and Goat Curry Powder: Also known as ground masala; adds robust earthiness.
- Amchar Masala: A roasted spice mix for complexity.
- Ground Cumin: Boosts warmth and richness.
- Thyme: Fresh thyme sprigs for herbaceousness.
- Culantro (Bandhania): A must for authentic Caribbean flavor.
Substitutions: If you can’t find duck/goat curry powder or amchar masala, simply replace with additional regular curry powder.
Equipment Needed
- Heavy-bottomed pot or iron pot
- Sharp knife and cutting board
- Mixing bowls
- Stirring spoon
Serving Suggestions
- With Rice and Dhal: Traditional and comforting.
- With Dhalpuri, Paratha, Sada Roti, or Dosti Roti: Perfect for soaking up the flavorful sauce.
- With Chip-Up or Mother in Law: A spicy condiment that cuts through the richness.
- Side of Murtani, Cucumber or Mango Chow: For a refreshing contrast.
- Curry Channa and Aloo – I have many versions, but here is the curry canned chickpeas recipe from the attached video below.
Tips for Success
- Use a heavy-bottomed pot: It helps prevent burning while developing deep flavor.
- Brown the curry properly: Make sure the curry paste “splits” or separates from the oil and becomes grainy before adding meat.
- Taste as you go: Adjust salt and pepper as needed.
- Low and slow: For buttery soft lamb, simmer gently and allow the flavors to develop.
Variations
- Add potatoes: For a heartier version(see the video below). Stir in right before adding extra liquid.
- Make it spicier: Use more hot peppers if you love heat.
- Spices: Vary the spices used –in the video below I also used garam masala and coriander for a richer curry. This specific recipe is milder/less bold.
- Add 1 cup coconut milk along with the hot water. For a slightly creamy curry sauce. Too much coconut milk can make it too rich and overpowering. Maintain a good balance of ingredients for the best results.
FAQ
Can I use goat instead of lamb? Yes! Follow the same recipe but adjust cooking time if needed as goat may require a little more time. Check out my authentic curry goat recipe here.
Where can I find duck and goat curry powder? Most Caribbean grocers, online stores like Amazon, or on Liberty Avenue in Queens, NY. Brands like Indy, Chief, Lallas, and Cariherb are excellent and trusted brands.
How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water and a slight pinch of salt over the stovetop.
Can I freeze curried lamb? Absolutely! Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Add water and a touch of salt (if needed) when reheating.
Curry Lamb Recipe
Equipment
- Heavy-bottomed pot or iron pot
- Sharp knife and cutting board
- Mixing bowls
- Stirring spoon
Ingredients
To Season Lamb:
- 4 pounds lamb cut into 1-2 inch pieces
- 1/2 lemon
- 4 tablespoons green seasoning
- Hot pepper to taste (habanero, scotch bonnet, or congo pepper)
- 2 teaspoons salt preferably Himalayan and freshly ground black pepper
- 1 tsp black pepper
To Cook Lamb:
- 4 tablespoons extra virgin olive oil
- 1/2 onion sliced
- Hot pepper sliced (optional)
- 6 curry leaves optional
- 2 tablespoons curry powder
- 2 teaspoons duck and goat curry powder ground masala
- 2 teaspoons amchar masala
- 1/2 teaspoon ground cumin
- 4 tablespoons green seasoning divided
- 4 thyme sprigs
- 6 culantro leaves chopped
- hot water 2-4 cups
Instructions
- Prepare the Lamb: Wash lamb with lemon juice and water. Drain well.
- Season: In a large bowl, season lamb with green seasoning, salt, black pepper, and hot pepper to taste. Marinate for at least 1 hour, preferably overnight.
- Prepare Curry Mixture: In a small bowl, mix curry powder, duck and goat curry powder, amchar masala, cumin, 2 tablespoons green seasoning, and 1/2 cup water. These ingredients can also be added individually and directly to the pot after frying the onion and hot pepper.
- Cook Curry Base: Heat oil in a heavy-bottomed pot over medium heat. Add onions and cook until edges brown. Add curry leaves (if using) and sauté for 1 minute. Add curry mixture and cook until it dries down, separates from oil, and becomes fragrant (about 3-5 minutes).
- Add Lamb: Add seasoned lamb (reserve marinade liquids) and thyme sprigs. Stir to coat with the curry paste. Cook on high heat for 3-5 minutes.
- Develop Flavor: Reduce heat to medium-low. Cover and cook until all liquid has evaporated and lamb starts sticking to the pot (about 20 minutes), stirring frequently.
- Simmer: Add reserved marinating liquid and about 2 – 4 cups hot water to cover the meat ( or add water depending on how tough the meat is at this point). Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30-40 minutes, stirring occasionally.
- Check for Tenderness: If more tenderness is desired, add another cup of hot water and continue simmering.
- Finish: Stir in chopped culantro. Taste and adjust seasoning with additional salt if necessary. Remove thyme sprigs before serving.
Video
Notes
Nutrition
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If you tried this Curried Lamb recipe and loved it, please leave a 5-star rating and comment in the recipe card above! I would also love for you to check out the video tutorial for this specific recipe on my YouTube channel. Your feedback supports my work and helps others find these authentic Caribbean recipes!
Questions or Concerns–Write me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.