🧂 Ingredients
- 1.5 kg Lamb shoulder or leg(cut into 5cm chunks)
- 2 tbsp Vegetable oil
- 1 tbsp Brown sugar
- 2 tsp Cloves
- 2 tsp Pimento (allspice)
- 2 tsp Ground mace
- 6 sprigs Fresh thyme sprigs
- 0.5 bulb Garlic(cloves peeled and crushed)
- 1 Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 1 Celery stalk(chopped)
- 0.5 Green bell pepper(chopped into 1.5cm chunks)
- 1 Red bell pepper(finely chopped)
- 2 Spring onions(finely chopped)
- 1 Onion(chopped)
- 1 tsp Gravy browning
- 2 Bay leaves
- 1 liter Water
- 1 tbsp Cornflour(mixed with 2 tbsp water for thickening)
- 1 tbsp Rum(optional)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Rinse the lamb chunks in a bowl of water with the juice of 1 lemon, then drain and pat dry.
💡 Tip: Lemon juice helps to tenderize the meat and remove any gamey odor. - 2
Heat the vegetable oil in a large saucepan or casserole dish over medium-high heat. Add the brown sugar and cook for a few minutes until golden and caramelized.
- 3
Add the lamb chunks to the pot and cook, turning, until browned all over.
- 4
Add 1 liter of water, cloves, pimento, mace, thyme sprigs, salt, and black pepper. Bring to a boil, skimming off any scum that rises to the surface.
💡 Tip: Skimming helps to ensure a cleaner flavor. - 5
Meanwhile, blend the crushed garlic, chopped scotch bonnet pepper, celery, green bell pepper, red bell pepper, spring onions, and chopped onion in a food processor to make a coarse paste.
💡 Tip: Adjust the amount of scotch bonnet pepper to your preferred heat level. - 6
Add the blended vegetable paste to the pot along with the gravy browning and bay leaves. Stir well.
💡 Tip: Gravy browning adds a rich color and depth of flavor. - 7
Bring the stew back to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the meat is very tender.
💡 Tip: Low and slow cooking is key to tender lamb. - 8
In a small bowl, mix the cornflour with 2 tablespoons of water to create a smooth paste. Stir this paste into the stew.
💡 Tip: This will help to thicken the stew. - 9
Simmer for another 10 minutes, uncovered, until the sauce has thickened slightly to the consistency of single cream. Stir in the optional rum.
- 10
Serve hot, garnished with fresh thyme sprigs, with crusty bread on the side.
💡 Tip: This stew is also delicious served with rice or mashed potatoes.
💡 Pro Tips
- ✓For a deeper flavor, marinate the lamb with the spices and vegetables for a few hours or overnight before cooking.
- ✓If you don't have pimento, use allspice.
- ✓Ensure the scotch bonnet pepper is handled with care; wear gloves if necessary.
🔄 Variations
- Add other root vegetables like carrots or sweet potatoes along with the other vegetables.
- For a richer sauce, a splash of red wine can be added before simmering.