Caribbean Lamb Curry
The Caribbean Lamb Curry is inspired by the goat curries that are a staple in Jamaica. We've swapped the goat out for more readily available lamb, cooked it low and slow so that it melts in the mouth, and added some green beans for extra veggie goodness. This is quite a spicy dish but you can easily adjust it to suit your spice preference. If you like your food milder, you can omit the chilli , or if you love a really fiery kick then simply leave the chilli seeds in – or even add an entire extra chilli if you want!
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Swap the lamb for diced stewing beef if you prefer.
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8 comments
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KatieSunday 14th August 2022
Once cooked can this be put in the freezer? I’ve got the book but it doesn’t say 😬😬
SharonMonday 15th August 2022
Hi Katie, yes, the Caribbean Lamb Curry can be frozen after cooking. If you look at the top of the page you will see a blue ‘F’ badge which means the recipe is suitable for freezing. Do hope that helps.
Nicola AdamsSaturday 22nd January 2022
Can you use coconut milk alternative like Alpro please? Received the book for Xmas absolutely love it!
HollyMonday 24th January 2022
Hey Nicola, yes you could use something like Alpro and adjust the calories accordingly. Hope that helps!
Nicola AdamsMonday 24th January 2022
Thanks, I’ve done that and it’s cooking away at the moment but looks very runny, what would you suggest to thicken a bit- I wondered low fat cream cheese?
HollyMonday 24th January 2022
Hey Nicola, We have an article HERE for thickening soups and stews which you might find helpful
ChimwemweMonday 17th January 2022
Can this recipe be cooked in a slow cooker?
HollyTuesday 18th January 2022
Hey, Yes we include a slow cooker method along with the stove top method in the book. Hope that helps!
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