Saint Lucian Lambi Stew
A flavorful and tender stew made from conch meat (lambi), a celebrated delicacy in Saint Lucia. This Creole-style dish is rich with spices, vegetables, and often a hint of heat from Scotch Bonnet peppers.
🧂 Ingredients
- 2 pounds Conch meat (Lambi)(cleaned and cut into bite-sized pieces)
- 2 tbsp Vegetable oil
- 1 large Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 tbsp Ginger(minced)
- 2 tbsp Curry powder
- 1 cup Coconut milk
- 4 sprigs Fresh thyme
- 1 whole Scotch Bonnet pepper(optional, for heat)
- 2 medium Carrots(chopped)
- 2 tbsp Lime juice
- Salt(to taste)
- Black pepper(to taste)
- 2 cups Water
- 2 stalks Green onions(chopped, for garnish)
👨🍳 Instructions
- 1
Clean the conch meat thoroughly and pound it with a meat mallet to tenderize. Cut into bite-sized pieces.
- 2
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant.
- 3
Add the curry powder and stir for 2 minutes until the spices release their aroma.
- 4
Add the conch meat pieces to the pot and stir well to coat them in the curry mixture. Cook for 2-3 minutes.
- 5
Pour in the coconut milk, water, thyme sprigs, and the whole Scotch Bonnet pepper (if using). Bring the mixture to a simmer.
- 6
Cover the pot and let it cook for about 45 minutes to 1 hour, or until the conch is tender. Add the chopped carrots during the last 30 minutes of cooking.
- 7
Stir in the lime juice, chopped green onions, salt, and black pepper to taste. Cook for an additional 10 minutes.
- 8
Remove the Scotch Bonnet pepper before serving. Serve hot, traditionally with rice or bread.
💡 Pro Tips
- ✓Pounding the conch meat is crucial for tenderness.
- ✓Adjust the amount of Scotch Bonnet pepper to your spice preference.
- ✓If fresh conch is unavailable, some recipes suggest using king oyster mushrooms as a vegan alternative.
🔄 Variations
- Some recipes include bell peppers for added sweetness and color.
- A touch of Caribbean all-spice can deepen the flavor profile.