Curry Lamb Skillet
Tender lamb cooked fast in a bold Caribbean curry sauce with potatoes and green peppers. One skillet, viral-friendly heat, ready in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lbs lamb, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 lb yellow potatoes, diced into 1/2-inch cubes
- 3 tbsp Caribbean curry powder
- 1 can (13.5 oz) coconut milk (canned, full-fat)
- 4 sprigs thyme sprigs, fresh
- 1 whole scotch bonnet pepper or habanero, whole
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Pat lamb dry, season with salt and pepper.
- 2
Brown lamb in batches without stirring, ~3 minutes per side. Transfer to a plate.
- 3
Add onion and potato cubes to the skillet. Cook 4 minutes, stirring, until onion softens and potato edges brown.
- 4
Stir in curry powder, cooking 1 minute until fragrant. Pour in coconut milk, scraping up any browned bits.
- 5
Return lamb to skillet. Add green pepper, thyme, and whole scotch bonnet. Simmer 10 minutes until potatoes are tender and sauce thickens.
- 6
Fish out thyme sprigs and scotch bonnet. Taste and season with salt, pepper, and lime juice. Serve hot over rice if desired.
Tools you’ll need
- large skillet (12-inch), cast iron or stainless steel
- cutting board
- chef's knife
- wooden spoon
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
