Description
Tender lamb simmered in a bold, spice-rich curry sauce with hearty vegetables and island warmth.
Ingredients
Scale
- 2 lbs Lamb shoulder (cubed)
- 2 tbsp Caribbean curry powder
- 2 large Potatoes (cubed)
- 1 Scotch bonnet pepper (optional, for heat)
- 1 Onion (chopped)
- 4 cloves Garlic (minced)
- 2 sprigs Fresh thyme
- 2 Carrots (sliced)
- 1 Red bell pepper (chopped)
- 2 tbsp Tomato paste
- 1 can Coconut milk
- 2 cups Beef or lamb broth
- 2 tbsp Olive oil
- 1 tsp Allspice
- Salt & black pepper to taste
- Fresh parsley or cilantro (for garnish)
Instructions
- Season lamb with salt, pepper, allspice, and curry powder. Brown in hot oil until deeply caramelized; remove.
- In the same pot, sauté onion, garlic, thyme, and bell pepper until fragrant.
- Stir in tomato paste and extra curry powder; toast briefly to deepen flavor.
- Return lamb to the pot; add potatoes, carrots, broth, coconut milk, and Scotch bonnet.
- Cover and braise in oven at 165°C / 325°F for 1½–2 hours until lamb is fork-tender.
- Adjust seasoning, garnish with fresh herbs, and serve hot with rice or bread.
Notes
- Adjust the amount of Scotch bonnet pepper based on your heat preference.
- Serve with rice or crusty bread for a complete meal.
- This stew can be made a day ahead and tastes even better the next day.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg