As a young fella growing up on the islands I recall lamb not being a very popular choice when it came to meats we prepare (quite honestly.. our mom never made it). Back then and today goat still is the champ when it comes to a good curry. With variations on the recipe itself, you can find curry goat cooked on just about every island in the Caribbean and on the menu in every Caribbean restaurant outside the Caribbean.
I’m no fan of lamb due to a terrible experience I had with grilled lamb I purchase a few years ago (leathery), but this recipe is simply delightful and will become a hit in your home.
You’ll Need…
5 lamb chops (about 3 lbs)
2 tablespoon veg oil
1/2 teaspoon salt
8 grape tomatoes
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 1/2 cup coconut milk
1 tablespoon fresh thyme
2 scallions
3 cloves garlic crushed
1 teaspoon grated ginger
1 tablespoon shado beni chopped
1 cup water
1/4 scotch bonnet pepper (finely diced – no seeds)
1 shallot finely chopped (or onion)
2 tablespoon chopped parsley (flat leaf)
Note. If you don’t have grape tomatoes, use 1 medium tomato chopped. If you don’t have shado beni use 2 tablespoon chopped cilantro. I used a madras blend curry powder out of the Caribbean (much different than the stuff you get from India). For the gluten free version of the lamb curry, do make sure that the curry powder you use does not contain any flour (used as an additive in some case) or it will not meet with your gluten free dietary needs.
Wash and pat the lamb chops dry with paper towels, then heat the oil in a deep/heavy sauce pan on med/high heat. Add the chops, so they brown on each side for a few minutes (you may need to turn the heat down to medium).
Remove the browned lamb chops and set aside. Turn the heat down to low and add a tablespoon more oil if necessary. Toss in the diced shallot (on onion) , crushed garlic and grate the ginger directly into the pot. Let that cook on low for about 3 minutes (be sure to move around) so you get that wonderful flavor base. Now add the curry powder and cook for a couple minutes (stir well). It will go grainy and darker as it cooks. You’ll be hit by a wicked tsunami of flavors at this point. Now add back the browned chops and if there’s any liquid from them..add also. Move around the pan to try and pick up some of that curry base we created.
Now toss in the chopped shado beni, scotch bonnet pepper, scallions, thyme and black pepper. Give it a good stir, then add the salt, coconut milk and water. Turn the heat up so you can bring it to a boil, then reduce the heat to very low so you have a gentle simmer. Cover the pot and let that cook for about 1.5 hrs or until the lamb is tender and falling off the bones. Remember to stir the pot every 10-15 minutes.
Here’s where you may need to personalize this dish a bit. I like my gravy thick, so I turned up the heat to burn off any excess liquid (you can leave gravy or burn it all off) and remember to check to see if it has enough salt for your liking. When the gravy is as thick as you want, toss in the chopped parsley and the grape tomatoes, turn off the heat and cover the lid for about 3 minutes..
The tender pieces of this lamb cooked in the coconut curry sauce will be outstanding as a side for roti, ground provisions, rice, dumplings or even something as simple as a side salad. If you’re adding a little Caribbean flair to your normal dinner, this curry lamb would make for a great addition. If you’re concerned about heat, don’t use any of the seeds of the scotch bonnet pepper as that’s where most of that raw heat is. The earthy flavors from the spices which make up the curry will work well with the mellowness of the coconut milk and the fresh herbs will truly take this dish over the top.
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Based on 18 Review(s)
This recipe is a hit with family and friends and I’ve made this so many times in the last few years. I could eat this everyda!y! Thanks so much for sharing.
Thank you for this amazing recipe! My family isn’t big on lamb-till now. They loved this dish! Thanks for clear, easy to follow directions!! DC
I cant cook to save my life. Yet I was able to follow this recipe and the family thoroughly enjoyed it. Thank you.
I cant cook to save my life. YEt i was able to follow this recioe and the family thoroughly enjoyed it. Thank you.
Had some lamb, thought I would try this recipe. Wonderful. Quick to prepare. I did it for four hours on high in my slow cooker. Absolutely delicious. In family favourite recipe book now. Thankyou Chris for another successful recipe .
Hi Chris, I just up done having Dinner. Never cared for lamb. But this has change my mind. Everyone said it was excellent. Got three chops left going to take them to the job. They are going to go crazy of these chops. like they have done over every meal I bring. Everyone has fallen in love with Caribbean pot.
THANKS, LORRIE FAMILY AND FRIENDS
My favorite. Thanks Chris. When ever in the mood this one is always a hit. We love it. Thanks so much.
I had this for Sunday dinner yesterday Chris. It was absolutely delicious. I will certainly be cooking that again.
Absolutely Delish. I give it 5 stars.
It was a hit! my husband loved it:-)
I follow your recipe, but i did my twist on the ingredients. The curry i use was Indian, strong and tasteful, the coconut milk from Thailand. Keep up the good work. I will continue checking your website full of wonderful tasteful recipes.:-)
Just cooked it from New Zealand. Found all herbs most in our garden. Lamb chops we grew. Whole meal with rice naan and coleslaw culinary triumpth ………….Thanks
Never cooked lamb chops,been looking for ideas,imma try this for my Sun dinner
I tried out this recipe, it was very tasty. fantastic …i also had my sister to try it out, her family loved it. thks
I made this for dinner yesterday and although I didn’t use all the herbs and veggies it was phenomenal! I baked my chops for about an hour (covered) instead of frying. Then I let them simmer in the curry gravy for about another hour, tender and flavorful! This is a great one Chris, thanks!
Hey chris So i got this done 🙂 . fantastic recipe, but i need to scale for 30 ppl, can you give me some guidelines in expanding the recipe.
Thanks in advance
I made this recipe this evening and served it alongside some white rice, mixed veggies and ripe plantains. The taste was flavorful and the meat quite tender. My husband loved it!! So much so, we'll be making it again this week for friends. Thanks again Chris!!
I am looking forward to trying this recipe, however I marinate my meat whenever I am cooking so I will do it a little different and let you know how it turned out .
I know this is a little far-fetched but this curry looked so good and I had some fish to cook so I half fried the fish and made the coconut milk inspired curry sauce and added fish with chucks of tomatoes afterwards to simmer……it was DELICIOUS 😀
Nice recipe.. I will be trying it on Sat evening with friends. Thanks Blessed xx
let me tell you…the family loved it!
Chris this was a taste sensation thank you
Attempting this dish now.