🍲This recipe showcases the traditional way of making curried lamb in Guyana.
🔥To enhance the flavors, marinate the lamb for at least 2-3 hours or overnight for the best results.
🥔Potatoes are added to the dish to provide a creamy texture and absorb the flavors of the curry.
🌶️Habanero peppers add a spicy kick to the curry, but the heat can be adjusted to personal preference.
🍽️Serve the curried lamb with hot roti, rice, or any preferred side dish for a complete meal.
Can I use a different type of meat instead of lamb?
—Yes, you can substitute lamb with chicken, beef, or goat in this recipe.
How spicy is this dish?
—The spice level can be adjusted by adding more or fewer habanero peppers based on personal preference.
Can I make this curry in a slow cooker?
—Yes, you can cook the curried lamb in a slow cooker for 6-8 hours on low heat.
What is the best way to reheat leftovers?
—To reheat leftovers, place the curry in a saucepan and heat it gently over low heat until warmed through.
Can I freeze the leftovers?
—Yes, you can freeze the leftover curried lamb in an airtight container for up to 3 months.
00:00In this video, the host shares a recipe for curried lamb, known as mutton curry in Guyana.
00:21The lamb is seasoned with thyme, scallions, parsley, cilantro, curry powders, garam masala, jeera, onions, garlic, and habanero peppers.
01:35The seasoned lamb is cooked in a skillet with a curry paste, onions, and garlic until the curry is fully cooked and fragrant.
02:56Water is added to the curry to create a sauce, and the lamb is cooked in it until it releases its juices and becomes tender.
03:55Potatoes are added to the curry along with more onions, garlic, and thyme for additional flavor.
05:15After the potatoes are tender, cilantro, green onions, and parsley are added for a final touch of freshness.
06:32The curried lamb is served with hot dhal puri, but it can also be enjoyed with rice, roti, or any preferred side dish.
