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Calypso Lamb Shank Curry


This is a fragrant and warming curry using the Spice Peddler’s Calypso Carnival curry blend. It is reminiscent of the classic West Indian goat curry. We like serving this with fried plantain or unripe banana if plantain is unavailable, which we sprinkle with our extra smoked sea salt. Alternatively serve with plain rice.


2 tbsp corn or peanut oil

2 onions, cut into 6

3 clove garlic, sliced

3 green chillies, sliced (with seeds)

2 tbsp Spice Peddler’s Calypso Curry

1 knob of ginger, (2cm)grated

2 tomatoes, chopped

1 lime, using the zest and juice

4 lamb shanks, trimmed

50 ml water or stock

1 tbsp tomato purée

75 ml canned coconut cream


1.Set the oven to 180°C/gas 4.

2. Season the shanks with salt and black pepper, heat the oil and then brown the shanks on all sides. Place shanks to one side on a plate.

3. Add the onions to the oil and fry for 5 minutes, until lightly browned, then add the garlic and ginger and fry for a further 3 minutes.

4. Add 2 tablespoons of Peddler's Calypso Carnival Seasoning and fry for another 2 minutes.

5. Add the lamb shanks, stock and puree and bring up to simmering. 

6. Cover, transfer to the oven cook for about 1 hour 15 minutes. 

7. Remove from the oven and place over a gentle heat on the hob. 

8. Add the coconut and simmer gently for a further 15 minutes. 

9. Serve immediately with fried plantain or plain boiled rice.

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