Last weekend, a good friend of mine posted some pictures of her trip to the British Virgin Islands, while I was braving frigid weather in the Mid-Atlantic region. So, naturally, I needed some Caribbean food to warm me up. This is a take on the traditional Trinidadian “Curry Goat”. I did not have any goat meat handy, but I had about a pound of bone-in lamb for stew. I also had some spinach and a tomato that I decided to throw in, though I don’t typically add those to West Indian curry dishes.

This was very good, and almost made up for my lack of Caribbean vacation.

1 lb lamb for stew, cut up
1 onion, chopped
2-3 cloves garlic, chopped
3 tablespoons parsley, chopped
1 tomato, chopped
1 cup spinach chopped
4 medium potatoes, cut into large chunks
2 tablespoons Curry powder *
2 teaspoons Cumin
4-5 Cardamom pods (optional)
1/2 teaspoon Coriander seeds (optional)
2-3 bay leaves
1/2 teaspoon turmeric

Season lamb:  place lamb in a large bowl, add onions, garlic, parsley, 1 tablespoon curry powder, 1 teaspoon cumin, 1 teaspoon salt,  and 1 tablespoon of cooking oil.  Combine everything well, and let marinate in the refrigerator, at least half an hour, up to 24 hours.

Allow meat to come to room temperature. Heat 1 tablespoon of cooking oil in a medium sized pot over medium-high heat.  Add 1 tablespoon curry powder, 1 teaspoon cumin, turmeric, cardamom pods, coriander seeds, and bay leaves. Stir into the oil and let bubble a bit. Add meat and all it’s been seasoned with. Brown the meat for 3-4 minutes, then cover the pot and reduce heat to low and allow to cook till meat and onions release their juices, about 10 minutes.

Add water to cover. Allow to come to a boil on high heat. Cover and reduce heat to low, simmering for 30 minutes.

Add potatoes, spinach, and tomatoes. Adjust salt and seasoning.

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Allow to simmer about 30 minutes more, or till lamb is tender and potatoes are completely cooked.

*I love Chief brand curry powder. It is pretty much the only kind I use (no, I am not affiliated with them ), but if that is not available, any good madras curry works.

** Instead of the spinach and tomato, I usually add chickpeas with the potatoes.