curry lamb/ mutton | recipe guyanese style #currylamb#lambcurry

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blend can reduce additives and costs.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while canola is less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat, while bell pepper is milder.

Wash the lamb in lemon juice and remove most of the fat.

Season the lamb with garlic powder, onion powder, mushroom seasoning, seasoned salt, black pepper, meat seasoning, and complete seasoning.

Add about 2.5 tablespoons of green seasoning to the lamb and massage it well until combined.

Allow the lamb to marinate for 2-3 hours or overnight if possible.

Mix water with curry powders to form a paste-like consistency.

In a preheated skillet, add about 1/4 cup of vegetable oil and the curry paste; mix well and cook for 2-3 minutes.

Add half of the onions and half of the garlic to the skillet and cook for 2 more minutes.

Add water to create a sauce and toss the lamb in the sauce until well coated.

Cover the skillet and cook until the lamb releases its juices, about 15 minutes.

Leave the liquid uncovered to evaporate, allowing the lamb to darken in color and lock in flavors.

Add hot water to cover the lamb, bay leaves, and a sprig of thyme; cover and cook for about 1.5 hours, depending on the lamb's texture.

After 1.5 hours, add potatoes, the remaining onions and garlic, more thyme, and habanero peppers; taste before adding more seasoning.

Cover and cook until the potatoes are tender.

Add the remaining herbs (cilantro, green onions, parsley) and stir before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary