Made with AI
Caribbean Lamb & Tomato Stew
Ingredients
- lamb shoulder800 g
- canned tomatoes400 g
- Caribbean curry powder2 tablespoons
- onion1 large
- garlic4 cloves
- scotch bonnet pepper1 whole
- vegetable oil2 tablespoons
- dried thyme1 teaspoon
- allspice1 teaspoon
- long grain rice200 g
- salt1 teaspoon
- black pepper1 teaspoon
- water500 ml
Instructions
- 1
Cut the lamb shoulder into bite-sized cubes and season with salt, black pepper, and 1 tablespoon of Caribbean curry powder.
- 2
Heat the vegetable oil in a large pot over medium-high heat. Add the lamb pieces and brown them on all sides. Remove the lamb and set aside.
- 3
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and scotch bonnet pepper (whole for mild heat, chopped for more heat) and cook for another minute.
- 4
Stir in the remaining 1 tablespoon of Caribbean curry powder, dried thyme, and allspice. Cook for 1 minute to release the spices' aroma.
- 5
Add the browned lamb back to the pot. Pour in the canned tomatoes (with their juice) and 500ml of water. Stir well to combine.
- 6
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for
- 7
5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
- 8
While the stew is simmering, rinse the long grain rice under cold water until the water runs clear. Cook the rice according to package instructions.
- 9
Taste the stew and adjust seasoning with more salt or pepper if needed. Remove the scotch bonnet pepper before serving if left whole.
- 10
Serve the Caribbean lamb and tomato stew hot over the cooked long grain rice. Enjoy!
