Jamaican curried lamb

Gary Rhodes and Junior Francis use goat in this traditional full-flavored spicy curry, but lamb makes a great substitute
By Gary Rhodes
Jamaican curried lamb
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 15 minutes plus marinating overnight
  • Effort: easy


  • 1 kg lamb shoulder, cut into 4cm pieces with bones
  • 2 tsp mild curry powder
  • 1 onion, diced
  • 2 spring onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 sprigs thyme
  • 4 cm ginger, finely grated
  • 1 green scotch bonnet pepper, seeds removed and finely chopped
  • 50 ml vegetable oil
  • 4 potatoes, cut into 4cm cubes
  • 2 large carrots, cut into 3cm cubes
  • 300 g butternut squash, or christophine, seeds removed and the flesh cut into 3cm cubes
  • ½ tsp coarsely ground black pepper


1. Tip the meat into a large bowl and add the curry powder, half the onion. spring onion, garlic, thyme, ginger and scotch bonnet chilli. Mix everything together; cover the bowl with plastic wrap, and leave to marinate overnight in the fridge.

2. Heat the oil in a sturdy casserole pan set over a high heat. Tip the meat into the oil and fry, stirring occasionally, until browned. Add the potatoes, carrots, and squash

3. Pour over about 250ml hot water, or enough to cover the meat, put a lid on and simmer for 45minutes - 1 hour, until just tender

4. Add the potatoes, carrots, butternut squash, remaining onion, and seasoning to the pan top-up with hot water enough to barely cover the vegetables. Continue to simmer for a further 20 minutes until tender. By now the sauce should be well reduced and the meat and vegetables tender.

5. Serve hot with steamed rice or rice and peas

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