Caribbean Lamb Curry

Caribbean Lamb Curry - A Bit on the Side Caribbean Lamb Curry

Caribbean Lamb Curry


800 g diced lamb
Juice and zest of 1 lemon 
3 cloves of garlic
3 tbs Irish rapeseed oil
1 large onion, chopped
2 tsp medium curry powder
1 tsp ground cumin
1 tbs hot pepper sauce
1 tsp molasses2 tbs A Bit on the Side Port and Balsamic jelly
2 tbs sun-dried tomato purée (or reg, if not available)
7 oz (half a can) coconut milk
Salt to taste


Marinate lamb in lemon zest, juice and crushed garlic for 2 hours in the fridgeHeat oil in casserole and cook onion for 10 mins
Dry off the meat with kitchen paper and fry in casserole till brown

Add curry powder and cumin and cook for 1 min
Add all other ingredients, bring to a boil, reduce to a simmer
Cover and simmer gently until meat is tender, about 1 -1/2 hours
Serve with rice


Beef, chicken or pork can easily be used instead of lamb

Seafood can be a fantastic substitute also...just reduce cooking time

The recipe can also be easily adjusted to a suit a vegetarian/vegan diet...simply use a medley for delicious veggies and reduce cooking time