Caribbean Spiced Lamb Stew Recipe 435

CARIBBEAN SPICED LAMB STEW

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 STEW

Steps:

• Trim any visible fat from the lamb and cut it into bite-size pieces. Sprinkle with salt and pepper and then toss with the flour.
• Heat 1 tablespoon of olive oil-or vegetable oil-in a Dutch oven or large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb until browned on all sides, stirring frequently.
• Add the onion and cook, stirring, for about 5 minutes longer, or until the onion is translucent.
• Add the garlic and cook, stirring, for 1 minute longer.
• Add remaining ingredients and bring to a boil.
• Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
• Serve over hot cooked rice, grits or polenta, or couscous, or serve with hot buttered noodles or potatoes.

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.