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West Indian Lamb Curry Recipe

Ingredients

How to make it

  • 1. Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 Tbs. curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
  • 2. Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 Tbs. oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  • 3. Heat 2 Tbs. oil in a large Dutch oven over medium-high heat. Stir in 2 tsp. curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
  • 4. Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
  • 5. Stir carrot and pepper into pot. Simmer until carrots are almost fork tender, add snow peas and cook until meat is cooked through, about 15 to 30 minutes longer.
  • 6. Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes.
  • 7. Return the meat to the sauce and incorporate.
  • 8. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.
  • Sari did some homemade Naan to go with this and it was a real plus. See Photo
  • Sari’s curry powder: Saris Indian Curry Powder
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  • hungrynow 8 years ago
    We like curry. What made the sauce so red in your photo? When we were in Fiji, the wonderful curry aroma drove me nuts! Never could find a good curry though!

    When we were in Christchurch, I purchased a curry powder from a 100 year old spice store near the University. (The store did not make it through the 2011 quake.) It was the best curry powder I have ever had and have not found one comparable.

    Oh my goodness, just learned Christchurch had another quake a few hours ago!!!

    Thanks for the recipe. Will give it a go.

    Cheers, Sallie
    Was this review helpful? Yes Flag

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elgourmand2 APia, Samoa

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