Old Goats’ Lamb Curry


The Jamaicans have the monopoly on wonderful ‘Curried Goat’ recipes, but after lots of dishes under our belt, and lamb being our meat of choice, (goat unavaible ), we have perfected this dish to our liking. While googling new ideas and recipes today, I came upon a recipe similar recipe to mine ….and it happened to be from Jamaica. Mandeville Lamb Curry, from a lovely town on the south coast of Jamaica.

Today’s fabulous curry lamb dish exudes sweet flavours of coconut, subtle tastes of Jamaican curry…with a hint of lime, ginger and fresh herbs. Ohhhhh…so good!

We aptly named our dish…’Old Goats’ Lamb Curry


2 lbs of lamb cut into one-inch cubes
1 large onion, chopped
2 stalks green onions
1 sweet potato (yam )
8 small red potatoes
2 large carrots, chopped
1 Scotch bonnet peppers (or hot peppers available)
1 teaspoon ground pimento (allspice)
1 tsp cumin Powder
1 tsp thyme
1/2 tsp rosemary
1 tsp dry mustard powder or seeds
1/2 tsp allspice
1 tsp fresh chopped ginger, or powder
1/2 tablespoon salt (or to taste)
1 tablespoons of freshly ground black pepper
2-3 tablespoon of Jamaican curry powder
2 tbsp fresh chopped parsley, or dried
¼ cup virgin oil
2 cloves of garlic, chopped
6 cups of water
1 bouilion chicken stock
1/2 cup of coconut milk ( or 2 tbsp cocnut powder with water )
Juice of 1 lime


* If time permits* rub the lamb meat with herbs and spices, and as they say on the island, “You mus’ put he down over night” — which means let the meat marinate overnight in the refrigerator. If not, continue the recipe without marinating.


In a large cooking pot, brown the seasoned lamb in virgin olive oil until browned. ( if not marinated, add part of the spices while browning ). Chop all the vegetables and set aside.

When the lamb is browned thoroughly, add the vegetables, to the lamb pot, along with the herbs and spices. Add the water, coconut powder, chicken bouillion and bring to a medium boil, stiring regularly. Drop the temperature to a simmering heat, and cover the pot. Simmer for 1 – 2 hours, stir occasionally until the lamb is tender and the vegetables are cooked. Add a little more water if necessary.

When the stew has thicken serve with rice and peas, french fries and a fresh vegetable of choice. A hearty and delicious meal that will leave you wanted seconds.

Serves 4 – 6


2 Comments Add yours

  1. What a magnificent meal – bursting with wonderfully deep rich flabours!
    🙂 Mandy

  2. Sprat says:

    Thanks Mandy….this lamb dish is the best… 🙂

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