Caribbean🥩 Meat

Caribbean Curry Lamb with Potato and Chickpeas

Name: Caribbean Curry Lamb with Potato and Chickpeas
Total time: 2 h
Cuisine: Caribbean
Ingredients: 2 tbsp olive oil; ~1 medium onion; ~1 tbsp cumin seeds; ~1 Scotch bonnet pepper; 12 cloves garlic; ~1 tbsp amchar masala; ~2 tbsp Caribbean green seasoning; 2½ tbsp curry powder; 1 tomato; 3 lb lamb; ~½ tsp fresh ground black pepper; 3 potato; 1 can chickpeas; ~2 cups water; 1 cup coconut milk or coconut cream; ~1 tsp ground roasted cumin; ~2 scallion; ~1 tsp salt

⏱ 120 min

A traditional Caribbean-style curry featuring tender lamb slow-cooked with potatoes, chickpeas, and aromatic spices. The combination of curry powder, coconut cream, and tomato creates a rich, complex sauce with layers of flavor.

High-protein

Adapted from a video by caribbeanpot

Easy and Delicious Curry Lamb with Potato and Chickpeas Recipe | CaribbeanPot.com

Watch on YouTube

Ingredients

olive oil2 tbsp
onion~1 mediumest.
cumin seeds~1 tbspest.
Scotch bonnet peppergreen fresh pepper, optional; can substitute with habanero, fatali, or scorpion pepper if preferred~1est.
garlic12 cloves
amchar masalaCaribbean spice blend; if unavailable, substitute with 1 tsp ground roasted cumin~1 tbspest.
Caribbean green seasoning

curry powderuse your preferred curry powder; check label if gluten-free is a concern2½ tbsp

tomatomedium, diced1

lambshoulder meat with bone and fat, cut into 1–1.5 inch pieces, washed with lemon juice and cold water, then drained3 lb

fresh ground black pepper~½ tspest.

potatolarge, peeled and quartered into large pieces3

chickpeasdrained; optional to remove outer skins for better texture1 can

wateras needed to cover ingredients; approximately 1 cup coconut milk plus additional water~2 cupsest.

coconut milk or coconut creamcan use coconut cream block or adjust amount to taste1 cup

ground roasted cuminfor garnish~1 tspest.

scallionfor garnish~2est.

saltadjust to taste~1 tspest.

Steps

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1
Heat olive oil in a pot over medium flame. Add onion, cumin seeds, chopped Scotch bonnet pepper, and smashed garlic cloves. Cook until fragrant.
2
Stir in amchar masala and Caribbean green seasoning, mixing well.
3
Add curry powder and stir thoroughly. Maintain medium heat for about 1.5 minutes to toast the spices in the hot oil and release their flavors.
4
Add diced tomato and stir until well combined.
5
Increase heat to medium-high and add the lamb pieces to the pot. Stir to coat them evenly with the curry base and sear for 4–5 minutes to develop flavor.
6
Season with freshly ground black pepper.
7
Add quartered potatoes, drained chickpeas, and coconut milk or coconut cream block to the pot. Pour in enough water to cover the ingredients. Stir well to combine.
8
Bring the pot to a boil. Once boiling, reduce heat to low, place the lid slightly ajar to allow steam to escape, and simmer slowly. Stir every 15–20 minutes and monitor the liquid level to prevent drying out.
9
Continue simmering on low heat for about 1.5–2 hours until the lamb is very tender and the potatoes and chickpeas are fully cooked. Add more water if needed. The sauce will thicken as it cools.
10
Taste and adjust salt to your preference. Turn off the heat and let the residual heat thicken the sauce further.
11
Plate the curry and garnish with ground roasted cumin and sliced scallions before serving.

Caribbean Curry Lamb with Potato and Chickpeas

Ingredients

Steps

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