Caribbean Curry With Lamb

Caribbean-style lamb curry

  • serves 6
  • Easy

Don’t be put off by the time – most of this is spent letting this low-cal, flavour-packed curry bubble away on its own.


Try this Caribbean-style lamb curry, then check out our lamb bhuna, lamb dhansak, mutton keema and more lamb curry recipes.  



  • lamb neck fillet 750g, trimmed and cut into chunks
  • lime 1, juiced plus wedges to serve
  • mild curry powder 2 tbsp
  • flavourless oil
  • onion 1, halved and sliced
  • garlic 3 cloves, crushed
  • ginger a 2.5cm piece, peeled and grated
  • scotch bonnet chillies 2, seeded and finely chopped
  • ground allspice 2 tsp
  • ground cloves 1 tsp
  • dried thyme 1 tsp
  • cinnamon stick 1/2
  • chopped tomatoes 400g tin
  • brown sugar 1 tbsp, (any kind)
  • chicken stock cube or concentrated
  • steamed rice to serve


  • Step 1

    Put the lamb in a bowl with the lime juice, 1 tbsp curry powder and lots of seasoning. Toss and leave to sit.

  • Step 2

    Heat 1 tbsp oil in a frying pan and fry the onion, garlic, ginger and chilli for 5 minutes. Stir in the rest of the curry powder, allspice, cloves, thyme and cinnamon and cook for a minute. Add the lamb and fry for 5 minutes. Add the tomatoes and sugar. Refill the tomato tin with water and stir this in. Add a chicken stock cube. Bring to a simmer, cover and cook for 1 hour. Remove the lid and simmer for a further 30 minutes, stirring regularly towards the end. Serve with steamed rice and lime wedges.

Nutritional Information

  • Kcals 341
  • Fat 21.8g
  • Saturates 8.3g
  • Carbs 9g
  • Sugars 7.3g
  • Fibre 2.3g
  • Protein 26g
  • Salt 0.7g