Jamaican lamb curry

Spicy flavours with New Zealand lamb

Serves

4 - 8

Prep Time

30 mins

Cook Time

2 hrs 30 mins

Bring the taste of the Caribbean to your family table with this slow-cooked Jamaican Lamb Curry, perfect for busy households and hungry crowds. Tender New Zealand lamb neck chops simmer for hours with homemade curry powder, colourful veggies, and creamy coconut, creating a hearty, flavour-packed meal everyone will love. The long, gentle cook means you can prep ahead and let the slow cooker do the work, filling your home with irresistible aromas and delivering lamb that’s wonderfully tender and easy to enjoy. It’s a nourishing, family-friendly dinner that’s big on bold spice and even bigger on comfort.

Roz McIntosh

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Ingredients

For the curry

1 kg lamb neck chops
2 Tbsp oili
salt and freshly ground black pepper
1 onion
finely chopped
1 chillii
chopped
4 garlic cloves
crushed
1 tsp fresh ginger
finely grated
½ can coconut creami
1 cup water
or stock
1 x 400g canned tomatoes
1 tsp fresh thyme
chopped
1 medium kūmara
peeled and cubed
1 carrot
roughly chopped
300g green beans
trimmed
4 leaves kale
stems removed and torn

For the Jamaican curry powder

3 Tbsp coriander seeds
2 Tbsp cumin seeds
2 Tbsp yellow mustard seeds
2 star-anise
1 Tbsp fenugreek
seeds
1 Tbsp black peppercorns
5 Tbsp turmeric
ground

Method

To make the Jamaican curry powder, toast the coriander seeds, cumin seeds, mustard seeds, star anise, fenugreek seeds, and peppercorns in a dry frying pan over low heat until fragrant (about 2–3 minutes). Allow to cool, then grind them in a spice grinder, pestle and mortar, or high-speed blender. Stir in the turmeric to finish.

Rub the lamb chops with a drizzle of oil, 2 tablespoons of the curry powder, salt, and pepper. Set aside to marinate while you prepare the vegetables (or marinate overnight for deeper flavour).

Preheat the oven to 160ºC (fan bake).

Heat a large, heavy-based Dutch oven or casserole pot over medium heat with a little oil. Brown the lamb in batches until golden on both sides. Set aside.

Wipe out the pot if needed, then add a splash of oil. Sauté the onion and chilli for 4–5 minutes until beginning to colour. Add the garlic, ginger, and 2 more tablespoons of the curry powder and cook for another 2 minutes, stirring constantly.

Return the lamb to the pot along with the coconut cream, water or stock, chopped tomatoes, and thyme. Stir well, then cover with a lid and transfer to the oven. Cook for 2–2.5 hours or until the lamb is meltingly tender. Check occasionally and top up with a splash of water if it’s drying out.

In the final 30 minutes of cooking, stir in the kūmara and carrot. Add the green beans and kale for the final 10–15 minutes, just before serving.

Serve with simple cauliflower rice or basmati rice.