island flavors

This Caribbean Coconut Curry Lamb Chops brings a surprising Caribbean twist to succulent lamb, slathered in a warm and fragrant curry gravy enriched with creamy coconut milk. Growing up in the islands, lamb was a rare treat, goat often took center stage, but this dish proves lamb shines in this comforting curry.

It’s all made in one deep pot: lamb chops seared to perfection, sautéed with garlic, ginger, curry powder, thyme, and shado beni, then simmered in coconut milk and water until fork-tender. The result is a hearty, flavorful meal with a rich sauce that’s perfect served alongside rice, roti, ground provisions, or a side salad.

Ingredient Guide

• Lamb Chops: Meaty, bone-in chops that lend deep flavor and remain tender when braised.
• Vegetable Oil: For searing the chops and sautéing aromatics.
• Salt and Black Pepper: Basic seasoning to enhance the lamb.
• Garlic and Ginger: Build a warm, aromatic base.
• Shallot (or Onion): Adds sweet depth.
• Curry Powder: The heart of the sauce with Caribbean spice signature.
• Shado Beni (Culantro) and Scotch Bonnet Pepper: Infuse traditional island heat and herb flavor.
• Scallions, Thyme & Parsley: Add fresh herbal brightness.
• Coconut Milk and Water: Create a rich, creamy curry sauce.
• Grape Tomatoes (or regular tomatoes): Add acidity and sweetness to balance the richness.

Shopping Made Easy

• Ask the butcher for 5 bone-in lamb chops (about 3 pounds).
• Jamaican curry powder is ideal; avoid blends with flour if gluten-free.
• Shado beni may be sold as culantro; use cilantro if unavailable.
• Opt for full-fat canned coconut milk to achieve creamy sauce.

Cooking Notes from the Kitchen

• Pat lamb chops dry before searing to ensure a golden crust.
• Allow curry powder to toast briefly with aromatics for deeper flavor.
• Simmer with lid slightly ajar, stirring every 10–15 minutes to develop a rich gravy.
• Finish with parsley and ripe tomatoes off the heat for freshness.

How long should I braise the lamb?

Simmer covered for about 1½ hours, stirring periodically until the meat is fork-tender and the gravy has thickened.

What is shado beni and can I substitute it?

Shado beni, also known as culantro, is a herb with a bold, citrusy flavor similar to cilantro. If you can’t find it, fresh cilantro makes a good substitute.

Can I use boneless lamb for this recipe?

Yes, but bone-in lamb chops add extra flavor during braising. Boneless cuts will cook faster, so adjust your cooking time accordingly.

How spicy is this dish with scotch bonnet?

Scotch bonnet peppers are very hot. Using just 1/4 pepper adds warmth without overwhelming heat, but you can reduce or increase it based on your spice preference.

Can I make this recipe ahead of time?

Absolutely. The flavors develop even more after a day. Store in the fridge for up to 3 days and reheat gently on the stove.

What can I serve with coconut curry lamb chops?

These lamb chops pair well with steamed rice, roti, mashed provisions (like yam or green banana), or a crisp green salad.

Caribbean Coconut Curry Lamb Chops

One-pot Caribbean-style lamb chops simmered in a creamy coconut curry sauce, infused with island spices and fresh aromatics.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Beef Recipes, Caribbean Classics, Fall Recipes, Rice & One-Pot, Soups & Stews, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

  

• 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 stalks scallions
• 3 cloves garlic crushed
• 1 teaspoon grated ginger
• 1 tablespoon shado beni chopped
• 1 cup water
• 1/4 pepper scotch bonnet pepper finely diced – no seeds
• 1 shallot finely chopped or onion
• 2 tablespoon chopped parsley flat leaf

Instructions

 

• Wash and pat the Lamb Chop (5) dry with paper towels, then heat the Vegetable Oil (2 tablespoon) in a deep heavy saucepan on medium/high heat.
  
• Brown the chops on each side for a few minutes.
  
• 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 Shallot (1), Garlic (3 clove), and Fresh Ginger (1 teaspoon) directly into the pot.
  
• Now add the Curry Powder (1 1/2 tablespoon) and stir well.
  
• Now add back the browned chops and include any juices from chops. Move around the pan to try and pick up some of that curry base in the pan.
  
• Add in the Culantro Leaves (1 tablespoon), Scotch Bonnet Pepper (1/4), Scallion (1 bunch), Fresh Thyme (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
  
• Stir well.
• Add Coconut Milk (1 1/2 cup) and Water (1 cup).
• Turn the heat up so you can bring it to a boil, then reduce the heat to a very low and gentle simmer. Cover the pot and let that cook for about one and a half hours or until the lamb is tender and falling off the bone.
  
• When the gravy is as thick as you want, toss in the Fresh Parsley (2 tablespoon) and Grape Tomatoes (8), turn off the heat and cover the lid for about 3 minutes.
  
• The tender pieces lamb and coconut curry are outstanding served with roti, rice, dumplings or even something as simple as a side salad.
  

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