Habanero Lamb Curry

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A slow-simmered, spicy Jamaican-style lamb curry


  • 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.

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