Caribbean Curry Lamb Recipe

In Trinidad, we curry just about everything.

Chicken, goat, vegetables, and of course, lamb! Caribbean Curry Lamb is one of those dishes that brings all the flavors of the islands to your plate with tender meat, bold spices, and a sauce that’s perfect for dipping with “buss up shot” or enjoying over rice.

If you’re new to cooking Caribbean food, curry lamb is a great place to start. It’s hearty, full of spices, and has that unique island touch thanks to seasonings like green seasoning and a good Caribbean curry powder.

What is Caribbean Curry?

Caribbean curry is similar to Indian curry but has its unique flair.

Caribbean curries are deeply influenced by Indian cooking, thanks to the Indian indentured laborers who brought their cuisine to the Caribbean in the 1800s.

Over time, Caribbean cooks added their twist, incorporating local spices and herbs. Caribbean curry powder includes ingredients like turmeric, coriander, fenugreek, and allspice, giving it a warm, earthy flavor with a hint of sweetness.

Unlike Indian curry, which may be richer in cream, Caribbean curry often has a lighter, more broth-like consistency

Caribbean Curry Lamb Recipe

Ingredients

• 2 lbs lamb, bone-in pieces
• 3 tbsp green seasoning
• 1 tbsp lime or lemon juice
• 2 tbsp Caribbean curry powder
• 1 tsp geera (ground cumin)
• ½ tsp turmeric powder
• ½ tsp black pepper
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 hot pepper (scotch bonnet or habanero), chopped
• 2-3 tbsp oil
• 2 cups water or coconut milk
• Salt to taste

Instructions

First, rinse the lamb with water and lime juice, then drain and pat dry. In a large bowl, rub the lamb pieces with green seasoning, black pepper, and a pinch of salt. Let it marinate for at least 30 minutes, but for the best flavor, marinate for a few hours or overnight.

Mix the curry powder and geera with a few tablespoons of water to form a paste. This step helps release the full flavor of the spices.

Heat oil in a heavy-bottomed pot or large skillet over medium heat. Add the chopped onion, garlic, and ginger, and sauté until they become soft and fragrant.

Add the curry paste and cook for about 2-3 minutes, stirring frequently. Let the spices cook until they turn a slightly darker color and you can see the separation of the oil.

Add the seasoned lamb pieces to the pot, stirring to coat them well in the curry mixture. Sear the lamb on all sides until it’s lightly browned. This step helps lock in the flavors and enhances the taste of the curry.

Add 2 cups of water or coconut milk to the pot, bringing the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let the curry simmer.

Cook for about 1 to 1½ hours, or until the lamb is tender and the sauce has thickened. If the curry becomes too thick, add a bit more water.

Taste the curry and adjust the salt if needed. Garnish with chopped cilantro or green onions for a fresh finish.

What to Eat with Caribbean Curry Lamb

Rice: A simple white or basmati rice works perfectly with curry lamb, soaking up the sauce while providing a mild, starchy contrast to the spicy, flavorful curry.

Buss Up Shot (Paratha Roti): Buss up shot is a popular flaky, buttery flatbread in Trinidad. It’s soft and tearable, making it ideal for dipping into the curry sauce. You can tear pieces of the roti and scoop up the lamb and sauce.

Dhal Puri Roti: This is a stuffed roti filled with split peas, adding a touch of earthy flavor that goes well with the curry lamb. Like buss up shot, it’s soft and perfect for dipping.

Vegetable Sides: Simple sides like stewed spinach, fried plantains, or a fresh green salad add a light contrast to the rich flavors of the curry.

Coconut Rice: For a slightly sweeter touch, coconut rice adds a tropical flair and complements the warm spices in the curry.

Caribbean Curry Lamb is a comforting and delicious dish that’s ideal for family meals, special occasions, or whenever you’re craving the bold flavors of the islands.

Read More Caribbean Curry recipes

• Caribbean Curry Crab and Dumplings Recipe