James Martin Lamb Curry

I made this curry for the first time on a rainy Sunday when I was properly fed up. You know that craving? Something rich, spicy, a bit indulgent — but not takeaway. I wanted to make a proper project of it. Something that fills the kitchen with good smells and gives you an excuse to hang out in your comfies for a few hours.

This curry? It’s bold. It’s cozy. It’s the kind of thing that makes your neighbours jealous. Lamb slow-cooked till it’s basically melting, with coconut milk, lime, and just enough chilli to warm your whole face. It’s got layers. Heat, sweetness, creaminess — and that deep, spiced backbone that only gets better the next day (if it lasts that long).

Why You’ll Love It

• Big flavours. It’s not shy.
• The marinade does the work. You just blend and wait.
• Tender lamb that falls apart. No chewing required.
• It freezes like a champ. Make extra, always.
• Tastes even better the next day. Real talk.
• Lime + coconut milk = perfect balance. Creamy, but zippy.

Ingredients

• 750g lamb shoulder, cut into chunky cubes
• 1 lime, juiced (plus extra wedges to serve)
• 1 tbsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp hot chilli powder
• 2 onions — one diced, one cut into wedges
• 3 cloves garlic
• 2 scotch bonnet chillies, finely chopped (go easy if you’re unsure)
• 2 tsp allspice
• 1 tsp ground cloves
• 250ml rapeseed oil (yep, that much — it’s for the marinade)
• 4 sprigs fresh thyme, chopped
• ½ cinnamon stick
• 1 tin chopped tomatoes
• 2 tbsp dark brown sugar
• 600ml lamb or chicken stock
• 1 tin coconut milk
• Fresh coriander, chopped
• Steamed rice + plantain crisps for serving

How to Make It

Get the dry bits sorted:

Grab your blender and chuck in turmeric, cumin, ginger, nutmeg, chilli powder, the diced onion, garlic, one scotch bonnet, allspice, lime juice, cloves, and rapeseed oil. Don’t be shy with the blitzing — smooth-ish is what you’re after. Add more oil if it’s too thick.

Sort the wet (kind of):

Take your lamb and get it into a big bowl or bag. Pour over the marinade and use your hands (yes, hands) to coat every chunk. Cover and refrigerate overnight — or at least 6 hours. You’ll thank yourself tomorrow.

Make the curry base:

Brown the lamb in a hot pan. Do it in batches so it sears properly. Then transfer the lamb to a heavy pot or Dutch oven. Pour in the stock, bring to a boil, then simmer gently for 2 hours. Give it a stir now and then. Low and slow.

Shape your flavour bomb:

Meanwhile, char the onion wedges and that second scotch bonnet in a dry pan or under the grill. You want dark edges, maybe even a bit of black. Mash it up coarsely with a fork — rustic is good.

Wrap and steam (but really just simmer):

After 2 hours, stir in the brown sugar, thyme, cinnamon stick, lime zest, and tinned tomatoes. Let that all cook together for another 30 mins. You’re building flavour here — and your house should smell wild by now.

Cool and unwrap:

Pour in the coconut milk and the charred onion/chilli mash. Drop the heat and let it gently bubble for another 30 minutes. Stir. Taste. Add salt or a bit more lime if you think it needs it.

Finish it off:

Serve hot with rice and a few plantain crisps for crunch. Sprinkle with chopped coriander and squeeze over some lime. You earned this one.

Common Mistakes and How to Dodge Them

Lamb’s tough.
You didn’t simmer long enough. This isn’t a quick cook — it needs time. Don’t rush it.

It’s way too spicy.
Scotch bonnets are tricky. Some are chill, others will blow your eyebrows off. Start with one, taste as you go. You can always add heat, but you can’t take it out.

Sauce is thin.
Leave the lid off and let it reduce for a bit. Or cheat with a teaspoon of cornflour mixed into cold water if you’re in a hurry.

It’s a bit… flat.
Try a splash more lime or a pinch more salt. Sometimes that’s all it needs to come alive.

Storage and Reheating

• Fridge: Keeps 4–5 days in a sealed container. Gets better by the day.
• Freezer: Freeze in portions. Defrost overnight, reheat gently.
• Stove: Warm it slowly with a splash of water if it’s too thick.
• Microwave: Totally fine. Just stir halfway through so it heats evenly.

Frequently Asked Questions

Can I use a different cut of lamb?
Sure — leg works, but it’s leaner. Shoulder gives you that fall-apart result.

Is this recipe spicy?
Depends on your scotch bonnets. Use one for mild heat, two for full throttle.

Can I make it in a slow cooker?
Absolutely. Brown the lamb first, then cook on low for 6–8 hours.

Do I have to marinate overnight?
Look — it’s better. But if you only have an hour or two, go heavier on the lime juice and allspice and just roll with it.

Nutrition Facts (Per Serving):

• Calories: 381
• Fat: 28g
• Carbs: 8.1g
• Protein: 24g
• Sodium: 76mg
• Sugar: 2.2g

Try More James Martin Recipes:

• James Martin Fish Pie
• James Martin Mushroom Quiche
• James Martin Cauliflower Cheese