Jamaican Lamb Curry Recipe

Jamaican Lamb Curry Recipe

Lamb pairs nicely with Jamaican-style spices like garlic, ginger and turmeric in this easy-to-make curry. You could bulk up the dish by adding some long-grain rice, cooked in coconut milk with beans, which is a popular side dish in Jamaica.

Serves: 4–6



Jamaican Lamb Curry Recipe

By: Lee Holmes

This easy-to-make lamb curry packs some of the most delicious flavours of Jamaican cooking into one hearty meal best served with rice.


Prep time

Cook time



  • 2 tbsp coconut oil
  • 1 large brown onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, thinly sliced
  • 2cm-piece fresh ginger, grated
  • 4 large cloves garlic, crushed
  • 2 tsp ground turmeric
  • 2 tsp ground ginger
  • ½ tsp freshly ground black pepper
  • ½ tsp paprika
  • 1 tsp ground coriander
  • 1 tsp cumin
  • ½ tsp black mustard seeds
  • 750g lamb, cut into 2cm pieces
  • 500mL stock or filtered water
  • 1 bay leaf
  • 1 tsp lemon zest
    Juice & zest 1 lemon
  • Few thyme sprigs
    2 tsp sea salt
  • Coconut yoghurt or yoghurt of choice, to serve
  • Coriander or fresh curry leaves, to serve (optional)


  • Heat the coconut oil in a large saucepan and sauté the onion, carrot, celery, ginger and garlic for 4–5 mins, until the onion is translucent.
  • Stir in the spices and cook for 2 mins, or until fragrant.
  • Add the lamb and cook until brown.
  • Stir in the stock and bring to the boil, then add the bay leaf, reduce the heat to low and simmer gently, covered, for 1 hour 15 mins.
  • Add the lemon zest and juice and the thyme, then simmer for an additional 10 mins.
  • Season to taste.
  • To serve, swirl in some coconut yoghurt and garnish with coriander.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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