Guyana Curry Lamb

2 lb Lamb

2 small potatoes-cut into cubes

2 tbsp Madras Curry Powder

1 tbsp Garam Masala

3/4 tsp roasted  ground geera

1/2 tsp turmeric

1/3 of a whole onion- chopped

3 cloves garlic- chopped

2 wiri wiri peppers

1 tbsp scallions-chopped

1 tbsp  oil

2 tbsp tomato paste

1 1/2 tsp salt 

Dash of  black pepper, garlic powder, onion powder, and paprika

Boiling water

Wash lamb with vinegar and steam the fat out of the lamb.

Season overnight with black pepper, garlic, onion and paprika.

Mix curry powder, garam masala, turmeric, and geera with  2 table spoon water into a paste.


When the curry powder mixture begins to separate from the oil. Add lamb and potatoes and cook for about 5 minutes. Add about half a cup of hot water and cook for another 5 minutes.

Add boiling water to cover lamb cook until the meat is soft and gravy is thick. If the gravy is too thin, cook uncover until thick.  If lamb is too hard, add more water and continue to cook until soft.

Serve with rice, roti, or dhall puri.