Boneless Guyanese Lamb Curry
This is my trusted Lamb Curry recipe. It’s actually my mum’s recipe so I can’t really claim it as mine! It's an instant crowd pleaser every time! I’m team potatoes when it comes to curry, I always want potatoes in my curry, but if they are not for you, you can just leave them out. For me, they definitely add flavour and thicken up the gravy. I like my lamb on the bone for curry. If you do too this recipe still works just swap out the boneless meat for meat on the bone.
I’m also team roti, so if there’s a choice of rice or roti, I'm heading for the roti every time!
If you have a pressure cooker or instant pot you can make it in about 30 mins, but I like to slow cook mine, it only takes just over an hour in total and you’ve got tender melt in the mouth lamb curry!
Ingredients:
1kg lamb or mutton, excess fat removed and cubed
1 tbsp green seasoning
2 tsp curry powder
1 tsp cumin
1 tsp garam masala
1 tsp turmeric
1 onion
3 cloves of garlic
2 sprigs fresh thyme
2 medium potatoes, peeled and cube (optional)
4 tbsp water
2 tbsp vegetable oil
2 spring onions, chopped
1 Wiri wiri pepper (or scotch bonnet)
Salt to taste.
Method:
1. Wash and clean your lamb.
2. Season with green seasoning and set aside.
3. Blitz together your onion, garlic, thyme wiri wiri.
4. In a bowl combine the garam masala, curry powder, cumin, turmeric, salt and add about 4 tbsp of water, you want to form a smooth paste. Add in your blitzed onions, garlic, thyme, and pepper.
5. In a heavy based pan, heat up some oil and add in your curry paste. Fry this until you begin to smell the aroma of the spices and you have a thick but loose paste. It’s important you keep stirring the paste you don’t want it to burn.
6. Add in the lamb, and mix well, you want it to be well coated in the curry paste, cook on a medium high heat for about 5 mins, if it’s looking a little dry add in a touch of water from a recently boiled kettle.
7. Add in your potatoes and add enough water from the kettle to cover the lamb and potatoes. Turn the heat down to medium and cook for about an hour, until your lamb is fork tender. Check every 20 mins, give it a stir and check it’s not drying out, if it is add a little water and mix well.
8. Once cooked remove from the heat and garnish with spring onions.
