👨‍🍳 作り方

1. 1

   For the 'Tails': Heat cooking oil in a large pot or Dutch oven over medium-high heat. Brown the lamb or conch pieces on all sides. Remove and set aside.

2. 2

   Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, chopped bell pepper, and chopped tomatoes. Cook for another 5-7 minutes until vegetables are tender.

3. 3

   Stir in the fresh thyme, ground pimento, Worcestershire sauce, and tomato paste. Cook for 1-2 minutes until fragrant.

4. 4

   Return the browned meat or conch to the pot. Pour in the broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 to 1.5 hours, or until the meat is very tender (conch will cook faster, about 45-60 minutes).

5. 5

   While the 'Tails' are stewing, prepare the 'Fungi': In a separate saucepan, bring 3 cups of water to a boil. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, until thickened and smooth, about 15-20 minutes. Stir in butter, salt, and pepper.

6. 6

   Season the 'Tails' stew with salt and black pepper to taste. If the stew is too thin, you can simmer uncovered for a few minutes to reduce it.

7. 7

   To serve, spoon a generous portion of 'Fungi' onto each plate and top with the 'Tails' stew.