Curry Lamb Recipe -

Curry Lamb Recipe

Tender, flavorful Trinidad-Style Curry Lamb, seasoned with green seasoning, bold curry spices, and slow-simmered to perfection. Perfect with rice, dhal, or roti!

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Course: dinner, lunch, Main Course

Cuisine: Caribbean, Indian, Trinidadian, West Indian

Keyword: curried lamb, Curry Lamb, Lamb Curry

Prep Time: 15

Cook Time: 1

Servings: servings

Calories: 575kcal

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

This recipe may be slightly different from the embedded YT video, however both recipes are equally delicious.

Nutrition