Trinbagonian Stewed Lamb Recipe
January 8, 2020
Yield: 6 to 8 Servings
INGREDIENTS
Lamb - 3 lbs (1 1/2 inch pieces)
Salt - 1/2 tsp
Black Pepper - 1/2 tsp
Green Seasoning - 2/3 cup
Coconut Oil - 1/8 cup
Brown Sugar - 1/2 cup
Roucou - 1/8 cup
Dried Bay Leaf - 2
Fine Thyme - 5 sprigs
Scotch Bonnet Pepper - 1
Chive - 1/4 cup (finely chopped)
Chadon Beni/Culantro - 1/4 cup (finely chopped)
Onion - 1/4 cup (finely chopped)
Pimento Pepper - 1/4 cup (finely chopped)
Minced Ginger - 1 tsp
Minced Garlic - 2 tsp
Water (if necessary) - 2 to 3 cups
METHOD
- Clean, wash and drain lamb.
- Add to a bowl and season with salt, black pepper and green seasoning.
- Allow to marinate for 6-8 hours or overnight.
- Heat pot over medium heat. Once heated add oil and sugar.
- As soon as sugar begins to melt stir constantly until all the sugar is dissolved (this stops the sugar from burning and tasting bitter).
- Add lamb, ensuring to spread an even layer of lamb in the pot.
- Allow to cook for 5 minutes uncovered.
- Add roucou, bay leaves and fine thyme, stir well and allow to cook for another 5 minutes.
- Add scotch bonnet pepper, cover pot and allow to cook for 30 minutes (checking every 10 minutes).
- Remove hot pepper. Add chive, chadon beni, onion, pimento, ginger and garlic.
- Mix until fully incorporated.
- At this point you can add water if you desire.
- Add hot pepper, cover and allow to cook until tender.
- Once lamb is tender, add salt if needed. Enjoy!
Tags:
caribbean
trinidad and tobago
stew
lamb
Share on Facebook
Share on Twitter