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


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


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