Lamb Curry (Whole30/Paleo)

Guyanese lamb curry is tender chunks of lamb marinated in spices and aromatics, cooked in a delicious sauce. It is my husband's favorite curry so I make it for my family on special occasions like birthdays and anniversaries.

Course Curry

Cuisine Caribbean

Keyword best lamb curry, curry for lamb, curry lamb, easy lamb curry, Guyanese lamb curry, how to make curry lamb, how to make lamb curry, Indian lamb curry, Lamb Curry, lamb curry instant pot, lamb curry recipe, lamb in curry, leftover lamb curry

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 370kcal

Author Althea Brown

Equipment

Large Mixing Bowl
Large Pot

Ingredients

2.5 lbs of lamb cut into 1 to 2 inch chunks
1/2 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
1/2 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
1/4 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
1/2 teaspoon of Garam Masala
1 teaspoon of ground coriander
1/2 teaspoon of ground mustard
1/2 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 1/2 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 1/2 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 1/2 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 1/4 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

Nutrition