Caribbean Style Lamb Stew

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.

The Fiinished Dish Ready For Our Snowed In Day!

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.

Ingredients

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.

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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.

Finished cooking but before adding the extra water

CWR’s Trinidad-Style Stewed Lamb
Serves 6-8

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

Green Seasoning:
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)

Method

  1. 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.
  2. Make Green Seasoning: In a food processor, finely mince scallion, parsley, thyme and garlic.
    Should produce ½ cup tightly packed.
  3. Season lamb with salt and pepper and Green Seasoning. Leave to marinate for 3 to 24 hours… the longer the better!
  4. In a large heavy bottomed pot over medium heat, add 3 ½ tablespoons brown sugar and caramelize.
  5. 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.
  6. 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.
  7. 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.
  8. Adjust seasonings and garnish with fresh parsley.
    Serve hot over rice, flour/corn dumplings or boiled ground provisions.

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