👨‍🍳 Instruktioner

1. 1

   Rinse the lamb chunks in a bowl of water with the juice of 1 lemon, then drain and pat dry.

   💡 Proffstips: Lemon juice helps to tenderize the meat and remove any gamey odor.
2. 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. 3

   Add the lamb chunks to the pot and cook, turning, until browned all over.

4. 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.

   💡 Proffstips: Skimming helps to ensure a cleaner flavor.
5. 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.

   💡 Proffstips: Adjust the amount of scotch bonnet pepper to your preferred heat level.
6. 6

   Add the blended vegetable paste to the pot along with the gravy browning and bay leaves. Stir well.

   💡 Proffstips: Gravy browning adds a rich color and depth of flavor.
7. 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.

   💡 Proffstips: Low and slow cooking is key to tender lamb.
8. 8

   In a small bowl, mix the cornflour with 2 tablespoons of water to create a smooth paste. Stir this paste into the stew.

   💡 Proffstips: This will help to thicken the stew.
9. 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. 10

    Serve hot, garnished with fresh thyme sprigs, with crusty bread on the side.

    💡 Proffstips: This stew is also delicious served with rice or mashed potatoes.