A small bowl of perfect Jamaican lamb curry with a little thyme garnish.

Deliciously Spicy Jamaican Lamb Curry


Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Deliciously Spicy Jamaican Lamb Curry

This recipe will teach how to make a deliciously spicy Jamaican lamb curry. It’s just like a proper, authentic curry goat, but with lamb!

Ed Chef - Skip to recipe

Introduction

Over the past couple of weeks I’ve gone a little curry mad. This tends to happen from time to time. Curries and spiced dishes have always been the culinary love of my life, so it’s no wonder I return to them time and time again. Lately, I have been researching and refining my recipes for a few of the more regional cuisines, including a beautiful, yet very spicy Goan lamb curry from the Western coast and a wonderful, fragrant chicken korma from the North. Having soaked up all the new information I could bear, however, I concluded it was time for a change.

Having cooked so many Indian curries in the past few days and with a good old chunk of lamb shoulder just laying around, I queried which other directions I could take these meals with the ingredients I had available in the house. With a cupboard full of spices, a few cans of coconut milk and good whack of thyme, it seemed to me that I might be able to make an equally spicy, equally tasty lamb curry by incorporating a few Caribbean flavours.

Jamaican cuisine is known for jerk chicken, curry goat and for its famous rice and peas, a dish I believed to contain good old fashioned garden peas for an amount of time I’m frankly embarrassed to admit. I have never had the chance to go to Jamaica, but on the occasions I have been lucky enough to try their cuisine in restaurants in this country, those are the dishes that have always stood out to me first and foremost.

Advertisements

About this dish

It seemed to me that I had all the ingredients I needed to make curry goat. Except, of course, the goat. What I did have was some leftover lamb shoulder. I knew it was going to behave pretty similarly to goat when it cooked, so I decided that would be the perfect solution!

Of course, that’s not the only thing I had to consider. Jamaican food is known for its bold use of spices and for the beautiful flavours that surround them. This particular dish is all about a few things in particular. It’s all about the braised meat, the thyme, the scotch bonnets, allspice and coconut milk.

You can tweak everything, but without those you’re compromising. I had no scotch bonnets, so I was forced to compromise. What can I say? It’s lockdown! Nevertheless, I would implore you to use scotch bonnets if and when you can. In all food, frankly. They’re stunning things!

Similar Recipes & Useful Sides

The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – The sexiest, creamiest, butteriest, chickeniest curry I’ve ever made and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.


Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


A small bowl of perfect Jamaican lamb curry with a little thyme garnish.

Deliciously Spicy Jamaican Lamb Curry

This recipe will teach how to make a deliciously spicy Jamaican lamb curry. It’s just like a proper, authentic curry goat, but with lamb!
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 300 g Plain Flour
  • 300 ml Milk or water, if preferred
  • 7 g Yeast
  • Onion Seeds
  • 1 Tsp Salt
  • 1 Dessert Spoon Sugar
  • Oil

Instructions
 

  • Sift the flour into a bowl, then add the yeast, sugar, salt and, optionally, a few onion seeds.
  • Stir in a little milk, one bit at a time, mixing until you get a soft dough. The right consistency is quite tricky to work with initially, but will get easier as it all comes together.
  • Knead the dough until it starts to go smooth and firm. Roll the mixture in a little flour if it helps you to control the dough. This should take 5 – 10 minutes.
  • Put the dough back into the bowl and allow it to prove in a warm place for as long as it takes to double in size. This can take anywhere from 45 minutes to 1.5 hours.
  • Once it’s ready, flatten out the dough a little and divide into quarters. Roll each one out to the desired size and thickness. Bear in mind they will thicken a little as they cook.
  • Scatter onion seeds onto the surface and lay the flatbread over the top, then with very little pressure, roll them into the surface.
  • Very, very lightly brush each side with oil. You barely even want a thorough covering all over. Just a light skimming of oil over the surface.
  • Place the flatbreads into a medium pan, allowing them to cook through slowly. I find turning regularly helps to cook them evenly. If necessary, right at the end you can turn up the heat and deepen the colour on the surfaces.
Keyword Carribean, Curry, Jamaican, Lamb, Lamb Curry

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating