Jamaican Curry Smoked Lamb

Curry in Jamaica? Irie! This curried lamb using the leftovers from the Belgian Ale Smoked Leg of Lamb and a variety of spices to create a rich and pungent stew. We replace some of the water/stock with Red Stripe Lager…that’s Jamaican for beer (is that right?).

Jamaica’s curry dishes are the remnants of the island’s Indian population. After slavery was abolished on the island, almost 40,000 Indians came to the island to work on plantations as indentured servants. Over generations most intermarried with the larger Afro population, so Jamaica’s Indian community has largely become absorbed into the population. However, the Indian influence in the Jamaican cuisine can be seen in dishes like curry goat or lamb.

Jamaican Curry Smoked Lamb


  • 2 lbs. of Belgian Ale Smoked Lamb cut into one-inch cubes
  • 2 cups Red Stripe Lager
  • 2 medium onions, chopped
  • 2 small carrots, chopped
  • 2 small potatoes, chopped
  • 1 habanero pepper
  • 1 tsp ground allspice
  • 1 TBSP salt
  • 1 TBSP black pepper
  • 3 TBSP curry powder
  • 1 TBSP turmeric
  • 1 TBSP unsalted butter
  • 1 TBSP fresh ginger, grated
  • 2 cloves garlic
  • 1 cup of coconut milk
  • 1 lime, juiced


  1. Heat the butter in a large pot
  2. Add curry powder, black pepper, and turmeric, and mix well
  3. Add the garlic and onion, and brown them
  4. Add the lamb to the mixture
  5. Add potaoes and carrots
  6. Add the Red Stripe Lager, the coconut milk, and the lime juice
  7. Cover the pot and let the meat simmer until the meat is tender
  8. Serve the stew hot