Caribbean Lamb Curry: Tender, Spicy & Full of Flavor
Caribbean lamb curry is rich, spicy, and slow-cooked until the meat is fall-apart tender. It’s full of bold flavors from fresh aromatics, homemade green seasoning, and a deeply toasted curry paste. This is comfort food, Caribbean-style.
If you’re looking to make an authentic West Indian curry, this dish is a fantastic place to start. It’s simple enough for a weeknight but bold enough for a special Sunday lunch.
What makes this curry so good?
The lamb is seasoned with green seasoning, a herb blend that’s a Caribbean kitchen essential, plus curry, garlic, and fresh ginger. Then it’s slow-cooked in a curry paste that’s layered with even more flavor.
The result? A deeply fragrant, saucy curry that practically begs to be served over a pile of hot rice or with a side of roti.
And if you love Caribbean curries, be sure to check out my Trinidad curry chicken or go a little fancy with curry conch.
How to make Caribbean lamb curry?
Ingredients
Don’t be intimidated by the ingredient list. Each element adds a layer of flavor, and you can prep most things ahead of time.
To season the lamb:
- Start with good-quality lamb. I like using boneless stew meat from Wild Fork when my butcher doesn’t have any on hand.
- You’ll need green seasoning for that signature Caribbean flavor. Check out my homemade version, or look for it in larger grocery stores, specialty Caribbean shops, or online.
- Use crushed garlic cloves, not chopped, to help release more of that garlicky goodness.
- Fresh ginger should be crushed, too. It adds a subtle kick and layers nicely with the garlic.
- Finish it off with curry powder. Go mild or spicy based on your taste. I’m a fan of Chief’s duck and goat curry blend for this.
For the curry paste:
This is where the flavor deepens. You’ll be building a thick, fragrant paste to toast before adding the meat.
- Start with more green seasoning, yep, this recipe loves it.
- Add curry powder. You can stick with the same blend you used earlier or mix it up if you like a stronger spice here.
- Include clove powder (or whole cloves if that’s what you have). It gives the curry that warm, almost smoky depth.
- Masala is a must. It’s a blend of spices like coriander, cumin, cinnamon, and more; key to getting that rich Caribbean flavor.
- Geera, or ground cumin seeds, brings its own earthy, nutty layer.
- A little water pulls it all together into a smooth, spreadable paste.
Other ingredients:
- Choose a neutral cooking oil with a high smoke point. Vegetable oil or peanut oil both work great for toasting the curry paste without burning it.
- You’ll need a whole hot pepper (like scotch bonnet) or a spoonful of your favorite pepper sauce to add heat. Add it whole if you want flavor without too much fire, or burst it open for more kick.
- A few sprigs of fresh thyme go into the pot while the meat simmers. It blends beautifully with the curry and adds that herby backbone that Caribbean dishes are known for.
- Salt for balance, of course. And I like to finish with a little black pepper too, depending on the heat level.
- Finally, keep hot water on hand. You’ll be adding it in stages as the curry simmers to build that rich, silky gravy.
How to clean lamb cubes
Before we season the lamb, let’s get it cleaned up the Caribbean way.
- Start by cutting the meat into bite-sized, even chunks. This helps it cook more evenly and makes it easier to eat.
- Place the pieces in a colander and rinse them under cold water. While you’re at it, trim off any extra fat or remove mostly fat pieces.
- Transfer the lamb to a large bowl, cover with water, and add some lemon or lime juice. Let it soak for about 10 minutes; this helps to freshen the meat and cut any strong scent.
- Drain well, and now you’re ready to season.
Preparing curry lamb
So now the meat is clean and ready to go.
- Season the meat: Add green seasoning, curry powder, crushed garlic, and ginger to the lamb. Mix well and let marinate for at least 45 minutes (or overnight for a deeper flavor).
- Make the curry paste: Mix all curry paste ingredients in a bowl and set aside.
- Toast the curry: Heat oil in a heavy-bottomed pot over medium heat. Add the curry paste and cook until it becomes grainy and starts to brown.
- Brown the meat: Add the lamb and stir to coat in the paste. The meat will release liquid. Cook uncovered until the liquid evaporates, for about 20 minutes, stirring occasionally.
- Simmer: Add hot water to just cover the meat. Toss in thyme, whole pepper, and salt. Cover and cook on medium heat until the lamb is tender; usually about 1 hour. Keep checking and adding hot water as needed to maintain the gravy.
- Finish: Once the lamb is tender and the gravy has thickened slightly, remove from the heat. Taste and adjust salt if needed.
Pressure cooker instructions
Want to save time? Make this lamb curry in a pressure cooker:
- Follow steps 1–4 above in a stovetop-safe pressure cooker insert (or brown the lamb in a separate pot and transfer).
- Add just enough hot water to cover the meat.
- Cook on high pressure for 20–25 minutes, depending on your lamb cut.
- Let pressure release naturally for 10 minutes, then quick-release the rest.
- Add thyme and pepper, and simmer uncovered for a few minutes if the gravy needs thickening.
Additions & substitutions
- Goat meat is a great substitute for lamb. Just follow the same method.
- Beef also works well but may need a longer cook time.
- Add vegetables like squash, spinach, or bell peppers for extra flavor.
- Want potatoes? Add peeled, cubed potatoes when the lamb is halfway cooked.
What to serve with Caribbean lamb curry
This curry loves carbs. Try serving it with:
- Ground provisions like yams, cassava, or green bananas
- White rice
- Coconut rice
- Rice and peas
- Sada roti – If you don’t already make your own, this sada roti recipe from Alica PepperPot} is a solid one to try.
Storage & reheating tips
- To reheat: Add a splash of water and warm it on the stovetop over low heat until hot. If frozen, thaw overnight in the fridge before reheating.
- Fridge: Store cooled curry in an airtight container for up to 2–3 days.
Freezer: Freeze for up to 6 months.
Final tips
- A heavy-bottomed pot like a Dutch oven works best for even cooking.
- Take the time to brown your curry paste. It’s the foundation of flavor.
- Let the green seasoning marinate the meat. More time = more flavor.
FAQs
Lamb shoulder or boneless stew meat is ideal; they’re flavorful and hold up well to long cooking. Avoid lean cuts like loin, which can dry out.
Yes! Goat is a classic Caribbean swap. You can also use beef stew meat, or for a vegetarian version, try chickpeas and vegetables like pumpkin or sweet potato.
Absolutely. Caribbean lamb curry tastes even better the next day. Reheat gently with a splash of water to loosen the gravy.
Recipe
Caribbean Lamb Curry
Ingredients
Method
- If not already done, cut lamb into chunks and wash with a vinegar-water solution. Trim off any excess fat.
- Season lamb with green seasoning, garlic, curry powder, and grated ginger. Set aside to marinate.
- In a small bowl, combine all curry paste ingredients until a smooth mixture forms.
- In a heavy-bottomed pot, heat the oil over medium heat. Add curry paste and sauté until grainy and fragrant.
- Add the seasoned lamb and stir well to coat with the curry paste.
- Let the lamb cook until the liquid released evaporates—about 20 minutes.
- Pour in enough hot water to just cover the meat.
- Simmer until the lamb starts to get tender, then add the hot pepper, thyme, and salt.
- Continue cooking, adding more water as needed, until the meat is fully tender and there’s a nice amount of gravy.
- Serve hot with rice, roti, or ground provisions.
- To save time, you can use a pressure cooker:
- Follow steps 1–5 above.
- Transfer the coated meat and curry paste to your pressure cooker.
- Add hot water to just cover the meat.
- Cook on high pressure for 20–25 minutes (depending on the cut and size).
- Let pressure naturally release for 10 minutes, then quick-release the rest.
- Stir in hot pepper, thyme, and salt. Simmer if needed to reduce the gravy.
- Serve and enjoy!
