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Close up of an orange pot of lamb curry with potatoes.

Caribbean Lamb Curry

A flavorful curry dish featuring lamb chunks simmered in a well-seasoned curry paste until tender. This slow-cooked Caribbean lamb curry is bold, rich, and worth every minute of cooking time.
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Prep Time 20 minutes
Cook Time 1 hour 29 minutes
Inactive time 19 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Ingredients Method

Ingredients
  

To season lamb:
  • 2 pounds lamb meat cubed
  • 3 tablespoons green seasoning
  • 2 cloves garlic crushed
  • 2 teaspoons curry powder
  • 1 tablespoon grated fresh ginger
For curry paste:
  • 2 tablespoons green seasoning
  • 2 teaspoons clove powder or 5–8 whole cloves
  • 2 tablespoons curry powder
  • 3/4 tablespoon masala
  • 1/2 teaspoon geera ground cumin
  • 3 tablespoons water
Remaining ingredients:
  • 3 tablespoons oil
  • 1 hot pepper or 1 tablespoon pepper sauce
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • Hot water as needed

Method
 

  1. If not already done, cut lamb into chunks and wash with a vinegar-water solution. Trim off any excess fat.
  2. Season lamb with green seasoning, garlic, curry powder, and grated ginger. Set aside to marinate.
  3. In a small bowl, combine all curry paste ingredients until a smooth mixture forms.
  4. In a heavy-bottomed pot, heat the oil over medium heat. Add curry paste and sauté until grainy and fragrant.
  5. Add the seasoned lamb and stir well to coat with the curry paste.
  6. Let the lamb cook until the liquid released evaporates—about 20 minutes.
  7. Pour in enough hot water to just cover the meat.
  8. Simmer until the lamb starts to get tender, then add the hot pepper, thyme, and salt.
  9. Continue cooking, adding more water as needed, until the meat is fully tender and there's a nice amount of gravy.
  10. Serve hot with rice, roti, or ground provisions.
Pressure Cooker Instructions
  1. To save time, you can use a pressure cooker:
  2. Follow steps 1–5 above.
  3. Transfer the coated meat and curry paste to your pressure cooker.
  4. Add hot water to just cover the meat.
  5. Cook on high pressure for 20–25 minutes (depending on the cut and size).
  6. Let pressure naturally release for 10 minutes, then quick-release the rest.
  7. Stir in hot pepper, thyme, and salt. Simmer if needed to reduce the gravy.
  8. Serve and enjoy!

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