Make Tobago's Signature Slow-Cooked Lamb Curry at Home

There's nothing quite like a slow-cooked lamb curry to warm up a winter evening. Rich, aromatic and packed with layers of spice, it's the kind of dish that tastes even better the following day. Now, Executive Chef Grant Cullingworth of Tobago's Restaurant at the Radisson Collection Hotel has shared the restaurant's signature recipe, allowing home cooks to recreate this comforting classic in their own kitchens.

The secret lies in giving the lamb time. "For maximum flavour: Marinate overnight and if possible, cook the curry a day ahead. The flavour is at its peak one to two days after cooking," says Chef Grant. Marinating the meat in yoghurt, fresh herbs and warming spices ensures every bite is tender while creating the rich flavour that makes this curry restaurant-worthy.

Tobago's Signature Lamb Curry

By: Chef Grant Cullingworth, Executive Chef, Tobago's Restaurant, Radisson Collection Hotel

Serves: 4–6

Cooking time: 2–2½ hours, plus marinating time

Ingredients

For the Marinade

• 1kg lamb shoulder, cut into cubes
• 1 cup plain yoghurt
• 1 tsp fresh ginger, grated
• 1 tsp fresh garlic, mashed
• 1 tsp fresh mint, finely chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1 tsp mild curry powder
• 1 tsp salt
• ½ tsp black pepper
• Juice of ½ lemon

For the Curry

• 2 Tbsp vegetable oil
• 2 large white onions, finely sliced
• 1 cinnamon stick
• 2 bay leaves
• 2 Tbsp curry powder
• 2 Tbsp tomato paste
• 1 x 400g tin chopped tomatoes
• 500ml beef stock
• 80g fresh coriander, roughly chopped, for garnish

Method

Step 1: Marinate the Lamb

Combine all the marinade ingredients in a large bowl and mix well. Add the cubed lamb and coat thoroughly. Cover and refrigerate for at least four hours, although overnight (12–24 hours) will produce the best flavour and tenderness.

Step 2: Build the Curry Base

Heat the vegetable oil in a large heavy-based pot over medium heat. Cook the sliced onions slowly until they become a deep golden brown.

Add the cinnamon stick and bay leaves, then stir through the curry powder and cook for around 30 seconds until fragrant. Add the tomato paste and cook for a further two minutes to develop its richness.

Step 3: Slow Cook

Add the marinated lamb, including all of the yoghurt marinade, and cook over medium-high heat until the meat loses its raw colour.

Pour in the chopped tomatoes and beef stock, stirring everything together before bringing the curry to a gentle simmer.

Step 4: Simmer and Finish

Reduce the heat to low, cover with a lid and cook gently for 2 to 2½ hours, or until the lamb is meltingly tender.

Remove the lid during the final 15–20 minutes of cooking, allowing the sauce to reduce into a rich, glossy consistency.

Taste and adjust the seasoning if needed before garnishing generously with fresh coriander.

Serve with fluffy basmati rice, warm roti or a selection of sambals.

Chef's Tips

Chef Grant recommends marinating the lamb overnight and preparing the curry a day in advance. "The flavour is at its peak one to two days after cooking," he says.

For a Cape Malay-inspired variation, stir in 1 tablespoon chutney and 1 teaspoon brown sugar towards the end of cooking.

If you prefer an even richer curry, finish with 1 tablespoon butter, ¼ cup fresh cream, or ½ tin coconut milk.

The same marinade and cooking method also work beautifully with beef or chicken, simply adjusting the cooking time to suit the meat.

Finally, don't be afraid to cook extra. "This curry freezes beautifully," says Chef Grant. "Make a double batch and freeze portions for quick meals, as the flavours continue to develop."

Perfect for relaxed family dinners or weekend entertaining, Tobago's signature lamb curry is proof that slow cooking rewards patience. With fragrant spices, tender meat and a deeply comforting sauce, it's a recipe you'll return to throughout winter—and beyond.

Credits

Images: Supplied