lamb Archives | CaribbeanPot.com

When one think Caribbean Culinary Culture, burgers DON’T usually come to mind .. immediately. However, that is changing rapidly as more and more street food vendors are following on the footsteps of popular North American fast food outlets which now populate the Caribbean horizon. These are not ‘fast food’ but good street food. Seasoned, grilled over local wood (coals) fire and topped with an assortment of condiments. Including a variety of HOT pepper and garlic sauces. That said.. lamb burgers are not that common yet.

You’ll Need…

2 lbs ground lamb
3/4 cup olive oil
2 tablespoon Caribbean Green Seasoning
1 teaspoon black pepper
1 tablespoon sea salt (divided)
1-2 lemons (divided)
1 cup yogurt (plain)
1-2 tablespoon honey
1 bird’s eye pepper
1/2 cup goats cheese
2 cloves garlic
1 shallot

Note! Keep the seeds of the bird’s eye pepper if you want the sauce to have a bit of a kick. If you cannot source the bird’s eye pepper, use any you like or can source (in the amount that you can handle). I found the ground lamb (New Zealand) in the freezer section of my grocery store as it’s not easily sourced. Beef, Chicken, Pork or Turkey will work just as well.

Whisk the olive oil, Green Seasoning , juice of 1 1/2 lemons, black pepper and 3/4 tablespoon salt in a bowl, then pour 4 tablespoon of it over the thawed ground lamb. Mix.. BUT try to NOT over work in doing so.

Divide the seasoned lamb into 6 balls and shape into burgers onto parchment paper (on a baking tray). For best results I’d recommending chilling them as they will hold their shape better once we get on the grill. You can also pan fry or broil these in your oven.

Let’s quickly make the sauce for the topping so it can chill in the fridge while we grill the burgers shortly. In a blender (I used my lil magic bullet) put the yogurt, juice of 1 lemon, the remaining salt, bird’s eye pepper, honey, garlic, shallot and goat cheese and blend until smooth. You can give the garlic, bird’s eye and shallot a rough chop to make it easier to puree. Place in a bowl, cover with cling wrap and chill.

It’s now time to grill.. you may use a propane grill, but the flavor from a charcoal grill will excite your taste buds. Clean your grill and spray some cooking spray (or brush on some veg oil) to prevent any sticking. Place the burgers directly over the heat source. Brush on some of the remaining seasoned oil on each burger and place the lid over the grill.

I had a 400 F + heat, so 2-3 minutes later I flipped them, brushed on more of the seasoned oil and lid back on for another 1-2 minutes.

I flipped them again, gave another layer of the seasoned oil and 30 seconds later I removed them off the grill. Lamb (most burgers) is easy to over-cook and go very dry. So timing is important, plus by basting them with the seasoned oil, you’ll add back moisture to them as they grill.

Luckily I had just visited my friend Richard who gave me crispy lettuce from his garden so with a tablespoon of the sauce we made earlier… I was in burger bliss. Juicy, creamy and with a slight kick from the bird’s eye pepper. That addition of the goat’s cheese in the sauce, complimented the lamb beautifully.

Caribbean Style Stewed Lamb Chops.

May 28, 2025September 22, 20155 Comments

As a young fella on the islands, I don’t ever recall having lamb (had to call mom and she confirmed this). And to be quite honest, I didn’t even start eating goat until my adult years in Canada after living with my aunt, who’s a master at cooking it in a rich and spicy curry sauce. Today I’m not a huge fan of lamb, as I find the taste and texture turns me off a little (plus the price), but the odd time it is cooked in our home, this is my go-to recipe. Not necessarily “Caribbean”, but you’ll noticed a lot of flavor-adding ingredients being used as we would in the Caribbean.

You’ll Need…

5 Lamb chops (shoulder/cheaper cut)
2 scallions
5 allspice berries
1 small stick cinnamon
1 tablespoon veg oil
1/4 teaspoon salt
1 1/2 cups water
3/4 cup orange juice
1/2 med onion
2 cloves garlic
4 sprigs thyme
1/4 teaspoon black pepper
1 tablespoon tomato puree (concentrate)
2 slices ginger
1 scotch bonnet pepper
8 cherry tomatoes
Optional – pinch nutmeg

Note: If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Usually we season and marinate meats first in the Caribbean, but in this case we’ll add the seasonings (herbs etc) a little later. Heat the vegetable oil on med/high and brown the pieces of lamb on both sides (takes about 8 mins). Then remove them and set aside.

Turn the heat to low and add the onion, garlic, scallion and thyme, let it gently cook for about 3-4 minutes, then add the tomato puree (concentrate) and cook another 2 minutes. It will go dark.

Now add the add orange juice, black pepper, ginger, allspice berries and bring to a boil. Then go in with the lamb, water, salt and place the scotch bonnet pepper whole. Stir, cover and bring to a boil. Reduce to a gentle simmer and cook for about 50 minutes or until it’s as tender as you like.

After about 50 minutes, taste for salt and adjust accordingly as my tolerance for salt will be different than yours. Remove the lid and crank up the heat to help the gravy thicken to the way you want it. Here is also where I also add the cherry tomatoes (use chopped regular tomatoes if you wish). Stir every 10-15 minutes or so and try your best to NOT break that scotch bonnet pepper or you will release major heat… unless you want that heat.

Fish out the scotch bonnet pepper, stems from the thyme and all spice berries and discard before serving so no one gets the nasty reality of biting into them. Serve with rice, boiled provisions, flour dumplings or roti.

Meat & Poultry

How To Cook Curry Goat In A Pressure Cooker.

May 28, 2025August 27, 201315 Comments

Curry goat or goat curry as it’s called in Guyana is one of those dishes you immediately think about when you envision Caribbean cuisine and rightly so, as it’s something you’ll find being prepared on just about every island in the Caribbean. Though the recipe may differ from island to island one thing is common – it must be tender. This usually means cooking it slowly for at least a couple hours to the point where the meat falls off the bones. And though you now get boneless curry goat at the many Caribbean take-out restaurants, the pieces with bone is still the traditional cut of goat meat to use. It can be argued that there’s much more flavor in the bones.

You’ll Need…

3 lbs goat
1 teaspoon salt
dash black pepper
1 medium onion sliced
4 cloves garlic crushed or sliced thin
3 sprigs thyme
1 tomato sliced
5 red birds eye pepper (or 1/2 scotch bonnet)
1 scallion
1 teaspoon curry powder for seasoning the meat
2 tablespoon curry powder for cooking
1/2 teaspoon amchar masala (optional but goes well with this dish)
1 tablespoon Caribbean green seasoning
2 leaves shado beni (bhandhanya)
1 teaspoon ketchup
2 tablespoon vegetable oil
3 cups water

Notes: I like using goat with the bones, but if you prefer (and can afford it) you can certainly used boneless goat.

Season the washed goat with the salt, black pepper, Caribbean green seasoning, amchar masala (roasted ground cumin will work as well), ketchup (adds a nice acidic layer), teaspoon of curry, the chopped tomato and the chopped scallions. Mix well and allow to marinate for at least 2 hours or overnight may give even better results.

Heat the vegetable oil in the pressure cooker (same steps if you’re not using a pressure cooker) on med/high heat and toss in the diced onion and garlic. Turn the heat down to low and let it cook slowly for 3-5 minutes. With the heat still on low, now toss in the curry powder (2 tablespoon – I use a madras blend made in the Caribbean) and stir well. Let that go for another 3 minutes or so on low heat to cook off the raw curry taste. Add the peppers, cook for a minute and then add the seasoned goat.

Turn the heat up as you want to sear the meat and allow it to pick up some of that lovely curry colour and flavor from the bottom of the pot.

After 10-15 minutes on high heat, top with the other ingredients and secure the lid on the pressure cooker. Cook for 30-35 minutes as per your pressure cooker instructions.

Ensure the pressure cooker is cool before opening (release air and run cool water over it if in a rush). You should now have tender curry goat, but the gravy may be runny for your liking. With the lid off, put the open pressure cooker back on the flame (high) and burn off the liquid until you have a gravy the consistency you like.

TIP. Goat can be notoriously fatty, so what I usually do is after it’s done pressure cooking I allow it to cool completely (before thickening the gravy) and in doing so you’ll see a thin layer of fat at the top form (very thick). Spoon that out and discard. Now turn up the heat to get the gravy right.

By cooking this curry goat in the pressure cooker we cut the cooking time by about 2/3’s, so if you’re ever pressed for time, this pressure cooker curry goat recipe will come in handy. If you don’t have a pressure cooker, you’ll have to bring the pot to a boil after adding all the ingredients, then reduce to a gentle simmer for about 2 to 2.5 hours (lid on). Remember to stir and do check to see if there’s enough liquid as it cooks slowly.

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lamb

Juicy Caribbean Lamb Burger.

Caribbean Style Stewed Lamb Chops.

How To Cook Curry Goat In A Pressure Cooker.

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