20-Min Caribbean Curry Lamb
Tender lamb in a fragrant, spiced curry sauce finished in one skillet. Ready in under 20 minutes with Caribbean heat and depth.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lbs lamb shoulder or leg, cut into 1-inch cubes
- 2 tbsp curry powder
- 1 medium onion, diced
- 1 whole scotch bonnet or habanero pepper, seeded and minced
- 1 can (13.5 oz) coconut milk (canned, full-fat)
- 1 medium potato, diced into 1/2-inch cubes
- 3 sprigs fresh thyme sprigs (or 1 tsp dried)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add lamb cubes and brown without stirring for 2 minutes, then stir and cook another 2 minutes until browned on edges.
- 3
Add diced onion and minced scotch bonnet; cook 60 seconds, stirring constantly, until fragrant.
- 4
Sprinkle curry powder over the lamb and stir for 30 seconds until coated.
- 5
Pour in coconut milk, add potato cubes and thyme, stir to combine, then simmer uncovered 10 minutes until potato is tender.
- 6
Taste and season with salt and pepper. Serve hot in bowls or over rice.
Tools you’ll need
- 12-inch skillet or large sauté pan
- wooden spoon or spatula
- knife and cutting board
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