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Caribbean Lamb Stew

Serves 4 to 6 Entree meat

Caribbean Lamb Stew

Caribbean Lamb Stew finds its roots at home tables across the Caribbean, where it's crafted with a touch of instinct and a sense of abundance. Salt is measured by feel, and a generous hand with fat ensures the dish's richness. It’s not just a meal; it’s an experience shared among family and friends, lovingly put together by those who know its rhythm by heart.

Expect a comforting bowl where tender lamb cubes mingle with softened onions and juicy tomatoes, all enveloped in a gentle paprika warmth. The flavors are bold yet familiar, with each spoonful offering a taste of home. Serve it as it's meant to be—shared and savored slowly, with conversation flowing as freely as the stew's rich broth.

Ingredients

  • 800 glamb cubes
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Start by seasoning 800 g of lamb cubes generously with fine sea salt and black pepper. Sprinkle 1 tsp of paprika over the meat, ensuring each piece is evenly coated. This step enhances the flavor of the lamb, infusing it with the spices.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the lamb cubes in batches, avoiding overcrowding. Brown each piece on all sides until it develops a deep, rich color. This caramelization adds depth to the stew's flavor.
  3. While the lamb browns, peel and finely chop 2 onions. Once the lamb is browned, remove it from the pot and set aside. Add the onions to the same pot, stirring them in the remaining oil and lamb drippings. Cook until the onions are soft and translucent, which will take on a golden hue and a sweet aroma.
  4. Dice 2 tomatoes and add them to the pot with the onions. Stir well, allowing the tomatoes to break down and meld with the onions. This creates a flavorful base for the stew, enhancing the richness of the dish.
  5. Return the browned lamb cubes to the pot, stirring to combine them with the onion and tomato mixture. Add enough water to just cover the meat, then bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low, allowing the stew to braise slowly. The lamb is done when it's fork-tender and the sauce has thickened, enveloping the meat with a rich, savory coating.
  6. Taste the stew and adjust the seasoning with more salt and black pepper if needed. Serve the Caribbean Lamb Stew hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this hearty, flavorful dish.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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