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Grenadian Lamb Stew with Dumplings
A hearty and flavorful lamb stew, slow-cooked with aromatic spices, root vegetables, and topped with soft, fluffy dumplings. This dish embodies the rich, comforting flavors of Grenadian home cooking.
đ§ Ingredienser
- 1.5 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 400 g Tomatoes(chopped)
- 1 liter Beef or lamb broth
- 2 sprigs Thyme
- 2 leaves Bay leaves
- 5 berries Allspice berries
- 1 small Cinnamon stick
- 2 medium Carrots(peeled and chopped)
- 2 medium Sweet potatoes(peeled and cubed)
- to taste Salt
- to taste Black pepper
- 1.5 cups All-purpose flour(for dumplings)
- 1 tsp Baking powder(for dumplings)
- 0.5 tsp Salt(for dumplings)
- 0.5 cup Cold water(approx., for dumplings)
đšâđł Instruktioner
- 1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
đĄ Proffstips: Drying the lamb helps it brown better. - 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
- 3
Reduce heat to medium. Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Add minced garlic, grated ginger, and chopped scotch bonnet pepper. Cook for 1-2 minutes until fragrant.
- 5
Stir in the chopped tomatoes and cook for about 5 minutes, scraping up any browned bits from the bottom of the pot.
- 6
Return the browned lamb to the pot. Pour in the broth, add thyme sprigs, bay leaves, allspice berries, and cinnamon stick. Bring to a simmer.
đĄ Proffstips: Ensure the liquid covers most of the lamb; add more broth or water if needed. - 7
Cover the pot, reduce heat to low, and simmer gently for 1 hour and 30 minutes, or until the lamb is tender.
- 8
Add the chopped carrots and sweet potatoes to the stew. Continue to simmer, covered, for another 30-45 minutes, or until vegetables are tender.
- 9
While the vegetables are cooking, prepare the dumplings. In a bowl, whisk together flour, baking powder, and salt. Gradually add cold water, mixing until a soft dough forms. Do not overmix.
đĄ Proffstips: The dough should be soft but not sticky. - 10
Remove thyme sprigs, bay leaves, allspice berries, and cinnamon stick from the stew. Taste and adjust seasoning with salt and pepper.
đĄ Proffstips: Remove whole spices before serving. - 11
Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot tightly and cook for 15-20 minutes without lifting the lid, until dumplings are puffed and cooked through.
đĄ Proffstips: Do not lift the lid while the dumplings are steaming. - 12
Serve the lamb stew hot, with dumplings on top.
đĄ Proffstips: Garnish with fresh parsley if desired.
đĄ Proffstips
- âFor a richer flavor, you can marinate the lamb overnight with some of the spices.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âIf the stew becomes too thick, add a little more broth or water.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like yams or dasheen.
- For a spicier kick, leave some seeds in the scotch bonnet pepper.
- Serve with rice and peas or plain rice as an alternative to dumplings.