CURRY LAMB RECIPE || TERRI-ANN’S KITCHEN

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeño is milder and more accessible.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be more flavorful and less expensive.

Start by seasoning the lamb neck with a little drop of olive oil to help the seasonings stick.

Add sea salt, black pepper, mixed herbs, all-purpose seasoning, and blended seasonings to the lamb.

Let the lamb marinate for about 15 minutes to 30 minutes (or up to 2 hours if time allows).

In a clean pot, heat about 1 tablespoon of vegetable oil over low heat.

Add fresh garlic to the pot and stir.

Add curry powder and then the marinated lamb along with all the seasonings to the pot, stirring well.

Turn the heat up to medium and mix everything together, allowing it to cook for about 5 minutes with the lid on.

After 5 minutes, add 3 cups of water to the pot along with fresh thyme and the scotch bonnet pepper.

Allow the lamb to slow cook on low heat for about 30 to 45 minutes.

After 45 minutes, check the water level and stir the lamb, noting that it should be soft and have a thick gravy.

Add diced carrots and potatoes to the pot, adjusting for salt and adding more all-purpose seasoning if needed.

Add about 1/2 cup of water to help cook the carrots and potatoes in the sauce.

Allow to simmer for another 15 to 20 minutes until the potatoes are cooked and tender.

Once cooked, turn off the heat and stir the curry lamb, ensuring there is enough gravy for serving.

Garnish with parsley if desired before serving with rice and peas.

Cooking Techniques

Equipment Needed

Spice Level: