I love lamb. If I had to choose a meat or poultry to live on for the rest of my life, I’d choose lamb. There are so many ways to have it and nothing beats the taste. A lot of people like to stew beef but I’m not a fan so here’s one of my lamb stew recipes with a kick.
So, I used a recipe I found online as a guideline and will provide it at the end of this post. I generally mix and match to suit my taste so that’s what I’ve done here. The original recipe was to feed 6-8 people using 5lbs of lamb – I used just over 2lbs (say 2.2lbs) of lamb and halved the rest of the ingredients roughly to accommodate this change. I generally buy my meat from a local halal butcher as I prefer it to supermarkets and it’s easier to get the weight of meat you want.
Additional ingredients I added to suit my personal preferences were… Rosemary (dried), a few drops of hot Encona sauce (if you’re not a heat fan, please be careful or just don’t use at all) and some chilli flakes to mine. I also added some Bisto favourite gravy granules and a bit of All Purpose Seasoning for a bit more of a fuller flavour. None of these were in the original recipe but I know how to cook so I add what I want. I used fresh thyme, parsley and garlic (generally a fresher taste than dried herbs) along with everything else in the recipe. I would have used more carrots if I’d had more but I ran out unfortunately. The only thing I think is missing from this recipe is some small dumplings/spinners and a bit of pumpkin! You could also add some butter beans for an extra health kick.
After cooking for the stated time, I felt I would prefer a bit more gravy/juice/liquid with my stew and added a bit more water (about half a cup), brought to the boil for about 7 minutes whilst stirring and voila. Food cooked. The lamb is super tender (just how you want your lamb to be!) and the flavours are well balanced but full.
CWR’s Trinidad-Style Stewed Lamb
5 pounds bone-in lamb stew meat or boneless lamb, cut into 2 inch pieces
3 ½ tablespoons brown sugar
2 large potatoes, peeled, sliced lengthwise and quartered
1 large carrot, sliced
2 celery stalks, chopped
1 large onion, chopped
1 large ripe tomato, chopped
2 teaspoons salt
1 tsp freshly ground black pepper
4 cups hot water
4-5 scallions (spring onions)—1 bunch or 1 cup when chopped
4 sprigs parsley (about ½ cup chopped)
5 large cloves garlic
1 sprig fresh thyme (or about 1 tablespoon fresh thyme leaves)
- Prep Work: Wash lamb with the juice of a lemon, rinse, drain or pat dry with paper towels.
Peel, wash and cut potatoes, carrot and onion. Chop herbs.
- Make Green Seasoning: In a food processor, finely mince scallion, parsley, thyme and garlic.
Should produce ½ cup tightly packed.
- Season lamb with salt and pepper and Green Seasoning. Leave to marinate for 3 to 24 hours… the longer the better!
- In a large heavy bottomed pot over medium heat, add 3 ½ tablespoons brown sugar and caramelize.
- Once the sugar bubbles, froths and darkens evenly, add meat (reserve marinating liquid if any), raise heat to high and turn frequently to coat. Cook 3-5 minutes.
- Add potatoes, carrots, celery, onion and tomato.
Continue to cook the meat in it’s own juices (uncovered), stirring every 5 minutes, for about 15-20 minutes. When the meat begins to stick to the pot, stir fry for a minute more to allow the flavors to develop, stirring constantly, scraping bits from the bottom and sides of the pot.
- Add 4 cups hot water and reserved liquid if any (liquid should barely cover meat).
Mix well, bring to a boil, cover and reduce heat to low and cook until lamb is tender, approximately 1 hour.
- Adjust seasonings and garnish with fresh parsley.
Serve hot over rice, flour/corn dumplings or boiled ground provisions.