Jamaican Lamb Curry in the pot

Jamaican Curry Lamb

Jamaican Curry Lamb – This dish is one of Jamaica’s most popular. Try this Jamaican curry lamb recipe for dinner sometime soon. Welcome to another great International collab, This Month’s Collaboration is about the foods of Jamaica – #reggaefood. 13 great YouTube chefs posting videos about the foods of Jamaica.

Jamaican Collab Thumbnail
Jamaican Collab Thumbnail

I wanted to try and make Curry Goat. In Jamaica, it is not Goat Curry. The correct way to say it in Jamaica is “CURRY GOAT”.  But not a lot of places sell goat meat here in Milwaukee, so I went with an alternative Curry Lamb (or in reality Curry Lamb)

We’ll use some Jamaican Curry powder, as well as coconut milk for this Jamaican Curry Lamb dish. I’ll have the ingredients for Jamaican Curry powder listed below, so you can replicate this dish if you like. 

Is it Lamb curry or curry lamb?

It is curry lamb and not lamb curry. Make sure you do not say the latter when speaking with a Jamaican. Other Caribbean countries say lamb curry. But in Jamaica, it is curry lamb. (So, for this recipe, it is Curry Lamb).

What is Jamaican Curry Lamb? 

The meat is seasoned with an array of spices and seasonings. Starting with Jamaican Curry Powder, scotch bonnet peppers, green onions, garlic, ginger, thyme, and onions. Cooked for several hours until the meat is tender and the sauce is nice and thick.

What sides go with curry lamb

There are so many sides to serve with curry Lamb, it’ll go with any of your favorites. In Jamaica, we serve it with rice and peas on any given occasion. The taste of this coconut rice is the perfect marriage with the taste of curry Lamb.

Jamaican Curry Powder Ingredients

There are some common ingredients in most Jamaican Curry powders, but every family has their variations. Try this recipe, if you can’t find it in a spice store.

Whole Spices

  • coriander seeds
  • cumin seeds
  • yellow mustard seeds
  • fenugreek seeds
  • whole pimento berries (allspice berries)
  • black peppercorns

Ground Spices

  • turmeric
  • ginger
  • nutmeg
  • chili
  • cinnamon

How To Make Jamaican Curry Powder

  1. Toast whole spices in a skillet, over med heat for about 2 -3 minutes until fragrant.
  2. Remove spices from skillet and let cool.
  3. When cooled, add the toasted whole spices to a spice grinder along with the rest of the ground spices and grind.
  4. You can store this Jamaican Curry Powder in an airtight spice jar for up to 6 months.
Jamaican Lamb Curry in the pot

Jamaican Lamb Curry

This dish is one of Jamaica’s most popular. Try this Jamaican curry lamb recipe for dinner sometime soon.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Course: Main Course
Cuisine: Jamaican
Keyword: Lamb Curry
Servings: 4 people
Calories: 200kcal


  • 2 lbs. Lamb cut into chunks
  • 3 tbsp Caribbean curry powder
  • Salt & Pepper to taste
  • 2 tbsp ginger chopped
  • 1 tsp ground allspice
  • 1 tsp turmeric
  • 2 tbsp Vegetable oil
  • 1 large onion chopped
  • 3 cloves of garlic chopped
  • 2 tbsp ginger root chopped
  • 1 can of coconut milk
  • 1 cup vegetable stock
  • 3 green onions chopped
  • 1 tsp dried thyme leaves
  • 6 small waxy potatoes cleaned and cut into chunks
  • 1 tsp scotch bonnet chili chopped
  • 2 ripe tomatoes chopped


Marinate the Lamb

  • Mix the Lamb with 1 tbsp curry powder, salt, pepper, ginger, allspice, and turmeric, and marinade in the fridge for 2 hours or overnight.
    Jamaican Curry Lamb Dry Marinade Rub

Saute the ingredients

  • Heat 2 tbsp oil in a pan
  • Add a tbsp of curry powder.
  • Fry the meat in batches, and set the browned meat aside in a bowl.
  • With oil in the pan, fry the onion over a medium heat,
  • When the onion browns, add the ginger and garlic.
  • Continue to cook for 1-2 minutes, but don’t let the garlic burn
  • Add a little coconut milk and the scotch bonnet chilis, mix it in
  • Then add the Lamb back into the pan.
  • Stir it all together and then add the rest of the coconut milk, tomatoes, thyme, and vegetable stock

Cook in oven

  • Cook the stew in a low oven, around 300 F for 2 hours.
  • Add the potatoes and the sliced spring onions, and simmer for another 30-45 minutes, until the potatoes are cooked.
  • Serve with rice (I used coconut jasmine rice).



Serving: 1cup | Calories: 200kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 45mg | Sodium: 294mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 971IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg
Tried this recipe?Let us know how it was!

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