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Trinidad Style Curried Lamb


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  • 1 3/4 pounds lamb shoulder, trimmed and cut into 1 inch cubes
  • 3 garlic cloves, crushed
  • 2 tsp curry powder
  • 2 tsp molasses
  • 1 Tbsp fresh cilantro, chopped
  • 1 onion, chopped
  • 1 Tbsp hot pepper sauce
  • 2 Tbsp tomato puree
  • dash salt
  • 1 lime, juiced, rind zested
  • 3 Tbsp olive oil
  • 1 tsp ground cumin
  • 2 ounces creamed coconut


Servings 4


Step 1

Marinade lamb in lime juice, zest and garlic. Cover and refrigerate for at least 2 hours. In a skillet, saute onion in oil over low heat for 10 minutes. Remove and set aside. Drain lamb and pat dry, save the marinade. Fry meat and onion in hot oil until browned. Stir in curry and cumin, cooking on low for about a minute. Blend in molasses, tomato puree, hot sauce and creamed coconut. Cook for another 5 minutes. Pour in 2/3 cup salted water, covering the meat. Bring to a boil and simmer, covered, for 1 1/2-2 hours or until tender. Mix in cilantro and serve. Great with Johnny cakes and rice.

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