Jamaican Lamb Curry

Created for: RECIPES.CO.NZ

Bring the bold, sunny flavours of the Caribbean to your kitchen with this comforting Jamaican Lamb Curry. Made with tender lamb neck chops, fragrant homemade curry powder, and a medley of colourful vegetables, this slow-cooked dish is rich, hearty, and packed with warming spice. The deep, aromatic base of toasted spices, garlic, chilli, and coconut cream infuses every bite with irresistible flavour. Perfect for a cosy weekend dinner, this is a one-pot meal that’s as nourishing as it is satisfying.Serves: 4–6 

Ingredients

For the curry:

• 1 kg lamb neck chops

  
  

• 2 tbsp oil, plus extra for browning

  
  

• Salt and freshly ground black pepper

  
  

• 1 onion, finely chopped

  
  

• 1 fresh chilli, chopped (use more or less to taste)

  
  

• 4 garlic cloves, crushed

  
  

• 1 tsp finely grated fresh ginger

  
  

• ½ can coconut cream (approx. 200ml)

  
  

• 1 cup water or stock

  
  

• 1 x 400g can chopped tomatoes

  
  

• 1 tsp fresh thyme, chopped

  
  

• 1 medium sweet potato, peeled and cubed

  
  

• 1 carrot, roughly chopped

  
  

• 300g green beans, trimmed

  
  

• 4 kale leaves, stems removed and torn

  
  

For the Jamaican curry powder:

• 3 tbsp coriander seeds

  
  

• 2 tbsp cumin seeds

  
  

• 2 tbsp yellow mustard seeds

  
  

• 2 star anise

  
  

• 1 tbsp fenugreek seeds

  
  

• 1 tbsp black peppercorns

  
  

• 5 tbsp ground turmeric

  
  

Method

1. Preheat the oven to 160ºC (fan bake).

2. Make the Jamaican curry powder:In a dry frying pan, toast the coriander seeds, cumin seeds, mustard seeds, star anise, fenugreek seeds, and peppercorns over low heat until fragrant (about 2–3 minutes). Allow to cool, then grind in a spice grinder or high-speed blender. Stir in the turmeric to finish.

3. Marinate the lamb:Rub the lamb chops with a drizzle of oil, 2 tablespoons of the curry powder, salt, and pepper. Set aside to marinate while you prepare the vegetables (or marinate overnight for deeper flavour).

4. Brown the lamb:Heat a large, heavy-based pot over medium heat with a little oil. Brown the lamb in batches until golden on both sides. Set aside.

5. Sauté the aromatics:Wipe out the pot if needed, then add a splash of oil. Sauté the onion and chilli for 4–5 minutes until beginning to colour. Add the garlic, ginger, and 2 more tablespoons of the curry powder and cook for another 2 minutes, stirring constantly.

6. Build the curry:Return the lamb to the pot along with the coconut cream, water or stock, chopped tomatoes, and thyme. Stir well, then cover with a lid and transfer to the oven. Cook for 2–2.5 hours or until the lamb is meltingly tender. Check occasionally and top up with a splash of water if it’s drying out.

7. Add the vegetables:In the final 30 minutes of cooking, stir in the sweet potato and carrot. Add the green beans and kale for the final 10–15 minutes, just before serving.

To Serve

Serve with simple cauliflower rice or basmati rice.