Habanero Lamb Curry

The other morning, as we had coffee and breakfast, I asked Chris what he thought he might want for dinner. RED MEAT. He kind of hulked-out for a second and his voice got gravely and he forgot how to use pronouns. “Whoa whoa whoa!” says I, “Relax. I got this. You might need to change your shirt before you head to the office, buddy. Looks like your trapezius blew a seam.”

So after he was off, I got to work. I had some lamb stew meat in the freezer and a whole jar of this West Indian pepper sauce I made a while back and totally forgot about in the fridgerator. Blammo. It’s experiment-time.


Habanero Lamb Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A slow-simmered, spicy Jamaican-style lamb curry

  • Yield: 4 1x


  • 1 teaspoon oil
  • 1 large onion, small diced
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon dry mustard
  • 1 pound lamb stew meat
  • 2 large cloves garlic, minced
  • 1 large tomato, diced
  • 1/2 teaspoon salt
  • 1/2 cup West Indian pepper sauce (my recipe or something similar)


  1. Heat the oil over medium-high heat and saute the onion until translucent.
  2. Add the spices and fry another minute.
  3. Add the lamb and garlic and stir to combine.
  4. Add the tomato and salt and 1/4 cup of the pepper sauce and 1/2 cup water.
  5. Cover tightly and simmer 2 hours or until the lamb is tender. You may need to add more water to prevent sticking.
  6. Add the remaining 1/4 cup pepper sauce and serve.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

I served this with a chickpea and greens dish I’m working on for my first commercial client job (!) and the tsatsiki from page 123 of the Learn to Cook Book and this nectarine chutney I posted on the community forum!


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.