Guyanese Lamb Curry (Whole30, Paleo)

Guyanese lamb curry is my husband's favorite curry. I make it for special occasions like birthdays and anniversaries. You just can't go wrong with tender chunks of lamb marinated in spices and aromatics, cooked in a delicious sauce.

I buy my lamb from Sam's club because lamb is hard to come by in Colorado. They have this really great, grass fed, halal lamb that comes from New Zealand. I keep a leg of lamb in my freezer always for moments when I want to make lamb curry or lamb stew and can't get to Sam's club, like right now, when we are all social distancing.

Lamb Curry takes time to slow cook on the stove top, unless you have an instant pot! Then you can brown it on the stove top, then add to your instant pot and have tender lamb in 30 minutes. See below for the recipe card with instant pot instructions. Don't have an instant pot, buy one here. It will change the way you cook!

The Youtube Video Tutorial:

I made a video tutorial to make it easier for you to follow the recipe. Take a look for tips and essential steps, before trying the recipe!

Ways to enjoy your Lamb Curry:

This dish is best enjoyed with paratha roti  or Dhal Puri  or Potato Roti but you can also have it with some white or jasmine rice. I like mine with Coconut Cauliflower Rice or with gluten free roti (since I can no longer enjoy real deal roti).

Coconut Cauliflower Rice:

Potato Roti (Aloo Paratha)

Paratha Roti

Dhal Puri

Printable Recipe Card

Lamb Curry (Whole30/Paleo)

Althea Brown

Lamb Curry /Curry lamb is a delicious dish where chunks of lamb is slow cooked until tender in a yellow curry sauce

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Prep Time 15 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 45 mins

Course Curry

Cuisine Caribbean

Servings 5 servings

Ingredients

  

1x2x3x

• 2.5 lbs of lamb cut into 1 to 2 inch chunks
• ½ cup of All Purpose flour or Cassava Flour for a gluten free option
• 1 teaspoon of ground ginger
• 1 teaspoon of salt
• pinch of black pepper or cayenne pepper

Green Seasoning:

• 4 green onions
• ½ yellow onion
• 6-8 cloves of garlic
• 4 sprigs of thyme leaves removed from the stems
• 3 large basil leaves
• 1 tablespoon of chopped curly parsley
• 1 wiri wiri pepper or other chili optional
• ¼ cup of water

Spices:

• 4 tablespoons of curry powder use Whole30 compliant curry if on a round
• 1 tablespoon of roasted ground cumin can sub for 1 teaspoon of geera
• ½ teaspoon of Garam Masala
• 1 teaspoon of ground coriander
• ½ teaspoon of ground mustard
• ½ teaspoon of Amchar Masala
• 4 tablespoons of oil
• About 3 cups of water

Instructions

 

• Add lamb to a large mixing bowl, then sprinkle generously with flour
• Mix together well, then set aside and let rest for 5 to 10 minute
• Next, rinse thoroughly to remove all of the flour and drain any excess water
• Season lamb with 1 teaspoon of salt, 1 teaspoon of ground ginger and a pinch of black or cayenne pepper then set aside
• To make the green seasoning add all the green seasoning ingredients to a blender and blend until a smooth paste forms. You may add up to 1 cup of water if needed for the blender
• Then pour the green seasoning into a bowl, followed by all of the spices
• Next, mix together well to form a curry paste and set aside
• Add the oil to a large pot suitable for stews, on high heat
• When the oil comes up to temperature add curry paste and cook stirring often until all the liquids cook down and a thick, almost dry paste is left. This should take about 10 minutes
• You may add an additional 2 tablespoons of oil if it starts to stick or burn
• Then add a third of the seasoned lamb to the pot and sauté until most of the pink color is gone
• Repeat step 11 until all the lamb has been added to the pot
• Then continue to sauté on high until all the pink color of the lamb is no longer there and the lamb starts to brown
• Next reduce the heat to medium, cover the pot and let cook for 5 to 10 minutes
• After about 5 minutes lots of juices from the lamb would have formed a sauce in the pot, give the lamb a stir then cover again and let those juices cook down to form a very thick curry sauce
• Once this happens add 1 cup of water to your lamb and bring that water to a boil
• Cover the pot, reduce the heat to simmer (low) and let the lamb slow cook for 30 minutes
• After 30 minutes, check the tenderness of the lamb, if more cooking is needed add ½ cup of water, mix well, cover and continue to cook on simmer
• Check lamb again after 20 to 30 minutes and add more water if needed
• After about 1 ½ hours of total slow cooking, your lamb should be ready, check the lamb to see if it is the desired tenderness. You may also add ½ cup more water at this point if the curry is too thick
• If you choose to add some water at the end, you should increase the heat to medium and bring the curry to a quick boil to allow that little bit of water to cook into the curry sauce
• Remove from the heat and enjoy warm

Notes

To make this in the Instant Pot follow steps 1- 14 then add the lamb and all the curry sauce to the instant pot. Add an additional ¼ cup of water and pressure cook using the meat/stew setting.

After pressure cooking if the curry is not thick enough, you can sauté for a few minutes until you reach your desired thickness

Check out this Instant Pot Beef Curry recipe for tips just substitute Beef with Lamb

Tried this recipe?Let us know how it was!

I enjoyed my lamb with some coconut riced cauliflower and sweet potatoes and some Ghost Pepper Tamarind Sauce from Saucy Lips. This sauce tastes just like tamarind sour!!