Trinidadian Lamb Curry Recipe

Recipe By Slurrp

Trinidadian Lamb Curry is a flavorful and aromatic dish that combines tender lamb with a blend of spices and herbs. This traditional Trinidadian recipe is known for its rich and bold flavors, with influences from Indian and Caribbean cuisines. The lamb is slow-cooked in a fragrant curry sauce, resulting in tender meat that is infused with the flavors of ginger, garlic, cumin, and turmeric. This hearty and satisfying curry is best served with steamed rice or roti bread.

4.1
26 Rating -
Rate
Non Vegdiet
2hr 15minstotal
2hr 15minsCook
2hr 15m.total
2hr 15m.Cook
Trinidadian Lamb Curry
plan
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ingredients serve

Ingredients for Trinidadian Lamb Curry Recipe

  • 0.33 pound Lamb, Cut Into Cubes
  • 0.33 tablespoon Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 tablespoon Ginger, Grated
  • 0.33 tablespoon Curry Powder
  • 0.17 can Diced Tomatoes
  • 0.17 cup Coconut Milk
  • 0.17 cup Water
  • As required Salt And Pepper To Taste

Directions: Trinidadian Lamb Curry Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat and sauté onions until golden brown.
  • STEP 2.Add garlic, ginger, and curry powder to the pot and cook for 1-2 minutes, stirring constantly.
  • STEP 3.Add lamb pieces to the pot and brown them on all sides.
  • STEP 4.Stir in diced tomatoes, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 1-2 hours until the lamb is tender.
  • STEP 5.Season with salt, pepper, and additional curry powder if desired.
  • STEP 6.Serve the Trinidadian Lamb Curry hot with steamed rice or roti bread.
  • STEP 7.Enjoy!

Cooking Tips

  • For a spicier curry, add chopped scotch bonnet peppers or hot sauce to the pot.
  • Marinating the lamb in the curry powder and spices overnight will enhance the flavors.
  • If the curry sauce is too thin, you can thicken it by adding a slurry of cornstarch and water.

Storage and Serving

  • Leftover Trinidadian Lamb Curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
  • Serve the reheated curry with fresh rice or roti bread.
Nutrition
value
285
calories per serving
17 g Fat26 g Protein6 g Carbs6 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    26g
  • Carbs
    6g
  • Fiber
    6g

MacroNutrients

  • Carbs
    6g
  • Protein
    26g
  • Fiber
    6g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    60mg
  • Iron
    4mg
  • Vitamin A
    1726mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    53mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    83mg
  • Manganese
    < 1mg
  • Phosphorus
    222mg
  • Selenium
    6mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp