Caribbean Spiced Lamb Curry

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 6g (Sugars: 2g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the chopped onion and cook until softened and translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. 4.
   Add the lamb pieces to the pot and cook until browned on all sides.
5. 5.
   In a small bowl, combine the ground cumin, coriander, turmeric, allspice, and chili powder. Mix well.
6. 6.
   Sprinkle the spice mixture over the lamb, stirring to coat the meat evenly.
7. 7.
   Pour in the coconut milk, diced tomatoes, and tomato paste. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
9. 9.
   Season with salt to taste.
10. 10.
    Serve the Caribbean Spiced Lamb Curry over fluffy white rice or with warm roti.
11. 11.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into bite-sized pieces.

Tips & Tricks

• For an extra kick of heat, add a finely chopped scotch bonnet pepper to the curry.
• If you prefer a thicker sauce, simmer the curry uncovered for the last 30 minutes of cooking time.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Caribbean Spiced Lamb Curry with a side of fluffy white rice or warm roti. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Caribbean Spiced Lamb Curry in a deep serving dish, allowing the vibrant colors of the curry to shine through. Sprinkle some chopped cilantro on top for an added touch of green.