Trinidad Style Curry Beef with Potatoes
Beef and potatoes slowly curried with thyme, allspice and a whole scotch bonnet, the way a Caribbean Sunday pot smells.
Made with Curry base sauce (onion and tomato). Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 10
- LevelMedium
- Costabout £3.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the beef with the cumin, coriander, turmeric, allspice, half the garlic, the ginger and half the salt. Leave for 30 minutes or up to 8 hours in the fridge.
30 min - 2
Heat the oil in a heavy pot over a high heat and brown the beef in two batches for 5 minutes each, until a dark crust forms. Return all the beef to the pot.
- 3
Add the spring onions, remaining garlic, thyme and whole scotch bonnet and cook for 2 minutes.
2 min - 4
Pour in 300 ml of your ready made curry base sauce (see the base recipe) and the water. Bring to a simmer, cover with the lid ajar and cook gently for 1 hour 15 minutes.
75 min - 5
Add the potatoes and cook for 25 to 30 minutes until the beef and potatoes are tender and the sauce is thick.
30 min - 6
Remove the thyme stalks and the scotch bonnet. Stir in the remaining salt and the lime juice, taste and serve with rice and peas or roti.
Tips
- Keep the scotch bonnet whole for fruity flavour with moderate heat. Burst it and the curry becomes fiery.
- Browning the spiced beef well gives the dark, rich colour typical of a Caribbean curry.
- Potatoes should be cut larger than the beef so they do not break down.
- Remove the scotch bonnet carefully before serving so no one bites into it.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use goat or lamb?
Yes. Bone in goat or lamb shoulder suits this recipe. Simmer for about 1 hour 30 minutes for lamb and 2 hours for goat before adding the potatoes.
How hot will it be?
Medium. A whole scotch bonnet gives fruitiness and moderate heat. Prick it with a fork for more heat, or swap it for a milder habanero.
What should I serve with it?
Rice and peas, plain rice or roti all suit it. A simple cucumber and tomato salad helps balance the richness.
More made with curry base sauce (onion and tomato)
Beef Madras (Curry House Style)
GFDFEFCauliflower Bhuna with Peas
DFEFNFDhaba Anda Masala (Punjabi Roadside Egg Curry)
DFNFVPotato and Cauliflower Vindaloo
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.