Best 7 West Indian Lamb Curry Recipes

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Tantalize your taste buds with a culinary journey to the Caribbean with our enticing West Indian Lamb Curry recipe. This delectable dish embodies the vibrant flavors of the region, boasting a rich and aromatic curry sauce that envelops tender lamb pieces. As you embark on this culinary adventure, indulge in the harmonious blend of spices, including cumin, coriander, turmeric, and fenugreek, which dance together in a symphony of flavors. Accompany this tantalizing curry with fluffy basmati rice or warm roti, allowing the flavors to intermingle and create a truly unforgettable dining experience.

In addition to the classic West Indian Lamb Curry, this comprehensive article features a diverse collection of enticing recipes that cater to various dietary preferences:

For those seeking a vegetarian alternative, the Vegetable Curry bursts with an array of colorful vegetables bathed in a fragrant curry sauce, delivering a symphony of flavors and textures.

If you prefer a seafood delight, the Fish Curry beckons with succulent fish pieces swimming in a vibrant and flavorful curry broth. Prepare to be captivated by the delicate yet assertive flavors of this seafood sensation.

For those with a penchant for poultry, the Chicken Curry tantalizes with tender chicken morsels enveloped in a rich and aromatic curry sauce. Let the succulent chicken and the symphony of spices transport you to culinary paradise.

Indulge in the grandeur of the Goat Curry, a dish that showcases the bold and robust flavors of goat meat, expertly combined with a medley of aromatic spices and a luscious curry sauce. Brace yourself for a taste experience that lingers long after the last bite.

And for those seeking a milder and creamier variation, the Creamy Coconut Curry offers a delightful balance of flavors. This dish features tender chicken or vegetables enveloped in a velvety coconut milk-based curry sauce, promising a comforting and satisfying meal.

Embark on this culinary odyssey and explore the vibrant flavors of the Caribbean. Each recipe in this article unravels a unique taste adventure, ensuring that every meal becomes a celebration of culinary artistry.

Let's cook with our recipes!

INDIAN LAMB CURRY



Indian Lamb Curry image

This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.

Provided by Veena Azmanov

Categories     Dinner     Lunch     Main Course

Time 1h50m

Number Of Ingredients 24

2 lb Lamb (leg or shoulder, cut into 2-inch pieces)
1 tbsp Oil (Cooking or Olive oil )
1 tbsp Ghee (or oil)
2 tbsp Garlic (4 large garlic cloves minced)
2 tbsp Ginger (3-inch fresh ginger grated)
3 cups Onions (red or brown finely chopped)
1 cup Tomatoes (chopped)
¾ cup Yogurt (Greek, plain)
1 tbsp Lemon juice
½ tsp Black pepper
1 tsp Kosher salt
2 Cinnamon stick
8 Cloves
8 Green cardamoms
2 Black cardamoms
3 Bay leaves
1 Mace ((optional))
2 tbsp Coriander powder
¾ tbsp Cumin powder
¼ tsp Turmeric powder
1 tbsp Cayenne (hot)
1 tbsp Paprika (sweet)
1 tbsp Fenugreek leaves ((optional))
½ tsp Garam masala powder

Steps:

  • In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
  • Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
  • Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
  • Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
  • Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
  • Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
  • When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
  • Garnish with fresh cilantro or parsley.

Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

EASY INDIAN CURRIED LAMB



Easy Indian Curried Lamb image

Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.

Provided by mn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

3 tablespoons canola oil
1 onion, finely chopped
4 cloves garlic, crushed
½ teaspoon cumin seeds, or to taste
1 pound lamb stew meat, cubed
3 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons salt, or to taste
2 teaspoons garam masala
1 ½ teaspoons ground turmeric
1 teaspoon red chile powder, or to taste

Steps:

  • Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g

WEST INDIAN LAMB CURRY



West Indian Lamb Curry image

Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.

Provided by Melissa Clark

Categories     dinner, curries, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds boneless lamb (or goat) stew meat, cut into 2-inch chunks
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon kosher salt, more to taste
1 teaspoon ground ginger
1 teaspoon black pepper
1 large white onion, coarsely chopped
2 scallions, coarsely chopped
4 garlic cloves, smashed and peeled
1/2 inch fresh ginger, peeled if desired and coarsely chopped
4 whole allspice berries
2 thyme sprigs, leaves stripped
4 tablespoons extra-virgin olive oil, more as needed
1 1/2 cups diced potato
1 cup diced carrots
1 to 2 small Scotch bonnet peppers, seeded and chopped
Cooked white rice or coconut rice, for serving (see note)
Lime wedges, for serving
Mango chutney or mango pickle, for serving
Fresh cilantro leaves, for serving

Steps:

  • Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
  • Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  • Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
  • Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
  • Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
  • Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams

SOUTHERN INDIAN LAMB CURRY



Southern Indian Lamb Curry image

Provided by Tyler Florence

Categories     main-dish

Time 1h12m

Yield 4-6 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
1 1/2 tablespoons cloves
1 1/2 tablespoon cumin seed
11/2 tablespoon fennel seed
1 1/2 tablespoon coriander seed
1 1/2 tablespoons turmeric
1 cinnamon stick
2 fresh bay leaves
10 fresh curry leaves
3 pounds boned shoulder lamb, cut into 1-inch cubes
1 fresh red chili
2 medium onions, roughly chopped
5 cloves garlic, peeled
2 tablespoons minced fresh ginger
Kosher salt and freshly ground black pepper
5 large fresh tomatoes
1/2 cup plain unsweetened natural yogurt
1/2 bunch fresh cilantro, roughly chopped
1 scallion, cut into strips
6 cups steamed basmati rice

Steps:

  • Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
  • Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

INDIAN LAMB CURRY



Indian Lamb Curry image

A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :)

Provided by PalatablePastime

Categories     Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
  • When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
  • Stir in the ginger paste, garlic, chile pepper, and lamb.
  • Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
  • Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
  • Add diced tomatoes, and cook for 5 minutes, stirring frequently.
  • Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
  • Lower heat.
  • Whisk the yogurt with a fork; and add to the pot slowly.
  • Then cook until meat is done to your liking and sauce is thickened.
  • Garnish with cilantro leaves.
  • Serve with steamed basmati rice, or hot Indian breads, such as Naan.

AUTHENTIC INDIAN LAMB CURRY



Authentic Indian Lamb Curry image

This lovely lamb curry recipe was given to me by my indian partner. I have always marvelled at her lamb curries and finally convinced her to share her secrets with me. I tried this on my own and was amazed by the simplicity of it and the amazing flavour of the curry. What's best is that no curry pastes etc are used just simple herbs and spices - and of course the lamb!!! Enjoy please.

Provided by lockma

Categories     Curries

Time 1h45m

Yield 8 Portions, 8 serving(s)

Number Of Ingredients 21

2 kg leg of lamb, cut into 1 . 5 to 2 inch cube sized pieces
2 tablespoons vegetable oil
1 tablespoon ginger paste
1 tablespoon garlic paste
4 medium onions, Sliced
2 black cardamom pods
8 -10 green cardamoms
1 -2 inch cinnamon stick
20 whole black peppercorns
1 tablespoon cumin seed
8 -10 green bird's eye chilies, Broken into halves (seeds still inside)
5 -10 dried bay leaves (depending on size)
4 large tomatoes (cut roughly into small sized pieces)
1 -1 1/2 teaspoon chili powder
2 teaspoons turmeric
3 teaspoons coriander powder
1 tablespoon salt
4 tablespoons natural yoghurt
coriander leaves, chopped
1 lemon
1 cup water

Steps:

  • Wash the lamb well in cold water removing the loose slimey film from each piece. Don't worry about drying the lamb - keep it nice and wet (the lamb absorbs the water and allows the meat to become nice and tender).
  • In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.
  • Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.
  • Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.
  • Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.
  • Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all burning at the bottom of the pan.
  • The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.
  • Garnish with chopped coriander leaves and serve with warm fresh Naan bread.

Nutrition Facts : Calories 781.8, Fat 43.1, SaturatedFat 16.6, Cholesterol 168.5, Sodium 1047.9, Carbohydrate 58, Fiber 19, Sugar 5.3, Protein 53.3

ROGAN JOSH (INDIAN LAMB CURRY)



Rogan Josh (Indian Lamb Curry) image

This lamb curry takes a while, but works well and the masala was fun. Garnish with cilantro.

Provided by usinghtml

Categories     World Cuisine Recipes     Asian     Indian     Main Dishes     Curry

Time 1h50m

Yield 4

Number Of Ingredients 22

1 tablespoon shredded coconut
1 teaspoon whole coriander seeds
1 teaspoon cumin seeds
1 teaspoon poppy seeds
12 peppercorns
6 whole cloves
¼ cup water
4 cloves garlic, chopped
1 (1 inch) piece fresh ginger, chopped
5 tablespoons ghee
1 medium onion, diced
5 cardamom pods, seeds removed and crushed
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground turmeric
½ teaspoon garam masala
⅛ teaspoon ground mace
⅛ teaspoon ground nutmeg
1 cup crushed tomatoes
¼ cup plain yogurt
1 ½ pounds mutton, cubed
¼ cup water

Steps:

  • Make masala seasoning by combining coconut, coriander seeds, cumin seeds, poppy seeds, peppercorns, and cloves in a dry, heavy skillet over medium heat. Cook and stir until toasted and golden brown, 1 to 2 minutes. Remove from the heat.
  • Transfer toasted seeds to a blender. Add 1/4 cup water, garlic, and ginger. Blend until combined and set aside.
  • Heat ghee in a large saucepan over medium-high heat. Add onion and crushed cardamom seeds. Cook and stir until onions are golden brown, 8 to 10 minutes. Stir in reserved masala seasoning, salt, chili powder, turmeric, garam masala, mace, and nutmeg; cook for 5 minutes.
  • Stir in crushed tomatoes; cook for 5 minutes. Add yogurt; cook for 2 to 3 minutes. Add mutton and remaining 1/4 cup water. Reduce heat to low and cook until mutton is tender, 1 to 2 hours.

Nutrition Facts : Calories 372.7 calories, Carbohydrate 11.1 g, Cholesterol 122.1 mg, Fat 24.6 g, Fiber 2.7 g, Protein 27.9 g, SaturatedFat 13.4 g, Sodium 736.8 mg, Sugar 2.6 g

Tips:

  • Use a Dutch oven or large pot with a tight-fitting lid to ensure the lamb cooks evenly and stays tender.
  • If you don't have garam masala, you can make your own by combining 1 tablespoon each of ground cumin, coriander, cardamom, and black pepper.
  • Add a teaspoon of tamarind paste to the curry for a tangy flavor.
  • Serve the curry with basmati rice, roti, or naan bread.
  • Garnish the curry with chopped cilantro, mint, or yogurt for a pop of color and flavor.

Conclusion:

West Indian lamb curry is a flavorful and aromatic dish that is perfect for a special occasion or a weeknight meal. The combination of spices and herbs creates a complex flavor profile that will tantalize your taste buds. Serve the curry with your favorite sides and enjoy a delicious and satisfying meal.

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