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Curry Lamb Chops Recipe

Craving curry lamb chops? Soft and tender mutton cooked the Karibbean way. Check out why it's the best Indian lamb dish.
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Equipment

  • Karibe Utensil Set
  • Karibe Knives Set

Ingredients
  

Rack of Lamb

  • ¼ Cup Curry Powder
  • ¼ Cup Black Pepper
  • ¼ Cup Complete Seasoning
  • 1 tbsp Salt (to taste)
  • 1 tbsp All Spice
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cumin
  • 2 Cloves Garlic
  • 5 Pimento Berries

Curry Sauce

  • 1 Can Coconut Milk
  • ¼ Cup Raw Onion (finely chopped)
  • ⅛ Cup Sweet Pepper (finely chopped)
  • 1 Scotch Bonnet Pepper
  • 1 tbsp Raw Ginger (finely chopped)
  • ¼ Cup Granulated Sugar
  • 1 tbsp Red Pepper Flakes
  • 1 tsp Cornstarch

Instructions
 

  • Slice up the rack of lamb chops pieces
  • Soak lamb in 1/4 cup of lime juice, water, and vinegar
  • Rinse lamb and pat it dry
  • Make season blend (save about 5 tbsp for sauce)
  • Drizzle olive oil on the lamb and season on both sides (marinate overnight)
  • Add oil to a pot, when the oil is hot toast 1 tbsp curry powder, garlic, 1/2 scotch bonnet, and pimento berries.
  • Sear lamb on both sides.
  • Set the lamb aside and throw away the oil.
  • Make sauce
  • Add in the lamb and let it boil until tender. Serve with your favorite side.

Sauce Instructions

  • To the pot add 1 tbsp of oil
  • Then add onion, sweet pepper, ginger, 1/2 scotch bonnet pepper and cook until fragrant
  • Add in Coconut Milk and the rest of the season blend, corn starch, pepper flakes, and sugar (add more salt to taste optional)
  • Let the sauce simmer on medium-low heat to thicken for 5 minutes.

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