The Most Amazing Caribbean Lamb Curry
This Caribbean Lamb Curry comes out with the most delicious, thick gravy and tender lamb bursting with tropical flavors. Best of all is how easy this is to make.
Yield: 4 Servings
Calories: 253kcal
Materials
- 1.5 lbs Lamb Leg cut into 2" cubes
- 2 Tbls Curry Powder divided
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Juice of 1 Lime
- 1 Onion sliced
- 6 Garlic Cloves minced
- 1 Tbls Ginger grated
- 1 Habañero minced
- 2 Tbls Butter
- 1 tsp Dried Thyme
- 1 tsp Ground Cloves
- 2 tsp Ground Allspice
- 1/2 tsp Cinnamon
- 1 Cinnamon Stick
- 14 oz Diced Tomatoes
- 1 Tbls Brown Sugar
- 1 Cup Beef Chicken or Lamb Broth
Instructions
- Cut the lamb into 2 inch cubes and put them in a medium mixing bowl with a lid. Add 1 tablespoon of curry powder, 1/2 teaspoon each of salt and pepper and squeeze in the juice of 1 lime. Stir this to coat all the lamb, cover the bowl and put in the refrigerator.
- Slice the onion and chop the garlic, ginger and habañero. Heat 2 tablespoons of butter in a large stockpot and add the chopped aromatics. Cook for at least 20 minutes until the onions have fully softened.
- Mix together the thyme, cloves, allspice, cinnamon and the remaining tablespoon of curry powder. When the onions have softened, stir the spice mix into the pot and cook for one minute.
- Add the lamb to the pot and cook, stirring frequently for 5 minutes until the lamb is browned on all sides.
- Add the sugar, tomatoes and broth. Bring to a low simmer, cover and cook for one hour.
- Uncover the pot and cook for another 30 minutes.
- Serve with rice.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Calories: 253kcal | Carbohydrates: 15g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 842mg | Potassium: 641mg | Fiber: 4g | Sugar: 7g | Vitamin A: 342IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 5mg