Curry Stewed Lamb With Potato #TastyTuesdays |CaribbeanPot.com

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and adds creaminess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic the flavor profile.

Wash the lamb shoulder pieces with the juice of half a lime and cool water, then rinse.

Season the lamb with sea salt, black pepper, and 2 tablespoons of Caribbean green seasoning. Add 1 tablespoon of curry powder and half an onion, rough chopped. Toss to combine and let marinate for at least one hour in the fridge.

Heat 1.5 tablespoons of olive oil in a pot over medium-high heat. Add 1.5 tablespoons of golden brown sugar and let it melt until it turns dark amber, stirring occasionally to avoid burning.

Once the sugar is dark amber, add the marinated lamb to the pot and stir to coat it in the sugar. Bring to a boil on high heat.

Once boiling, turn the heat down, cover the pot, and let it cook for 10-15 minutes, allowing the lamb to release its juices.

Peel the potatoes while the lamb cooks. If the sugar burns and turns black, turn off the stove and let the pot cool completely before washing it out and starting over.

After 12 minutes, remove the lid and increase the heat to high to burn off the liquid released by the lamb. Stir occasionally to prevent sticking.

Add ginger and optional spices like a tiny stick of cinnamon or a bay leaf if desired. Continue cooking until the liquid is gone and the color is rich.

Add the cut potatoes to the pot and stir. You can add water or a combination of water and coconut milk to the pot to help cook the potatoes and balance flavors.

Add a chopped carrot if desired for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens