Martinique Lamb Curry

Martinique Lamb Curry


  • 700g lean boneless leg of lamb, cut into 2.5cm cubes
  • 1 large onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 small raw green mango, peeled and chopped
  • 225g small new potatoes, scrubbed
  • 100g pumpkin, peeled and cut into small pieces
  • 225g small courgettes, sliced
  • 2 tablespoons sunflower oil
  • 1 tablespoon tamarind, soaked in a little water and stones removed
  • 1 tablespoon St kitts curry powder
  • 300ml dry white wine
  • Salt and pepper to taste
  • 1 tablespoon dark rum
  • Squeeze of limejuice


Heat the oil in a heavy based frying pan and fry the lamb over a medium heat until well browned. Remove from the pan and reserve. Re-heat the oil and fry the onion until it becomes golden. Add the garlic, tamarind with soaking water, chopped mango and curry powder. Stir-fry for a few minutes ensuring that the contents of the pan do not stick and burn. Return the meat to the pan and stir in the wine and mix well to combine, cover the pan and gently simmer for an hour until the lamb is almost tender. Add the vegetables, season and simmer, covered, for a further 20 to 30 minutes until the vegetables are tender. Add the rum and limejuice, stir well and cook for a further 3 minutes.

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