Caribbean Lamb Curry - 2 Cooks in the Kitchen

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with more availability.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste and often cost less.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens