Best Caribbean Spiced Lamb Stew Recipe 435 Recipes

SPICY COCONUT LAMB STEW

Steps:

• Clean meat with vinegar, lemon or lime juice. Rinse well and pat dry. In a large, heavy nonstick frying pan over high heat, warm oil. When the oil is hot, add a few of the lamb pieces
• and sear until they are lightly brown but not cooked through, about 2 - 3 minutes each sides.
• Remove from pan and set aside on a platter. Repeat in batches with remaining meat pieces.
• In the same pan, add onion, garlic, ginger, garam masala and cook for 2 - 3 minutes. Add Noubess Hot and Spicy Herb Sauce and stir to mix.
• Add lamb pieces and coconut milk. Mix gently and well.
• Bring to a boil over high heat. Reduce the heat to low, cover and simmer until the meat is tender enough to be broken apart with a utensil. Cooking time may be about 1 hour 15 minutes or 1 hour 30 minutes. Season to taste and serve with rice preferably.

CARIBBEAN SPICED LAMB STEW RECIPE - (4.3/5)

Steps:

• Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight. After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened. Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours. Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender. Serve over steamed rice and garnish with cilantro.

SPICED LAMB MEATBALL STEW

Steps:

• Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.
• Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
• Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.