👨‍🍳 作り方

1. 1

   Prepare the conch: If not already tenderized, pound the conch meat with a meat mallet. Cut into bite-sized pieces. Rinse and season with lime juice, salt, and pepper. Let marinate for at least 10 minutes.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and bell pepper. Sauté until softened, about 5-7 minutes.

3. 3

   Add the diced tomatoes, thyme, and minced scotch bonnet pepper (if using). Cook for another 2-3 minutes until fragrant.

4. 4

   Add the seasoned conch meat to the pot and stir to coat with the vegetables and spices. Cook for 2-3 minutes.

5. 5

   Pour in enough water to cover the conch meat. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the conch is tender. Add more water if needed.

6. 6

   Stir in the remaining lime juice. Taste and adjust seasoning with salt and black pepper as needed.

7. 7

   Serve hot, garnished with fresh cilantro or parsley if desired. Lambi stew is often served with rice, boiled plantains, or bread.