Caribbean Spiced Lamb Stew Recipe 435

SPICY COCONUT LAMB STEW

Spicy Coconut Lamb Stew image

Spicy Coconut Lam Stew, made with garam masala and Noubess Hot and Spicy Herb Sauce.

Provided by Gemma

Time 2h15m

Number Of Ingredients 10

Ingredients

6 pounds lamb shoulder blade chop (about 4 blades)
White vinegar (lemon or lime juice to clean meat)
3 tablespoons olive oil
1 large onion (chopped)
1 teaspoon garlic (minced)
1 tablespoon fresh ginger (peeled and minced)
2 tablespoons garam masala
1 ½ teaspoon sea salt (or to taste)
2 tablespoons Noubess Hot and Spicy Herb Sauce
2 ½ cup coconut milk

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.

Nutrition Facts : ServingSize 1 grams

CARIBBEAN SPICED LAMB STEW

Caribbean Spiced Lamb Stew image

This Caribbean lamb stew is a rich, hearty, spicy one pot meal that you'll want to smother all over a bowl of hot rice. The active prep time for this recipe is minimal!

Provided by Sarah

Categories Lamb

Time 15h

Number Of Ingredients 19

Ingredients

4 pounds goat or lamb shank ((1.8kg, cut into 2-3 inch chunks))
2 tablespoons curry powder
1 tablespoon cinnamon
1 tablespoon chili powder
1 ½ teaspoons ground allspice
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
2 teaspoons salt
3 tablespoons oil
2 onions ((thinly sliced))
5 cloves garlic ((minced))
6 ounces tomato paste ((170g))
3 cups beef stock ((700 ml))
2 cups chicken stock ((475 ml))
3 medium potatoes ((cut into chunks))
5 medium carrots ((cut into chunks))
steamed rice ((to serve))
a handful of chopped cilantro ((optional))

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.

Nutrition Facts : Calories 230 kcal, Carbohydrate 21 g, Protein 21 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 51 mg, Sodium 858 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

CARIBBEAN SPICED LAMB STEW RECIPE - (4.3/5)

Caribbean Spiced Lamb Stew Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 19

Ingredients

4 lbs lamb or goat shank, cut into 2-3 inch chunks
2 tablespoons curry powder
1 tablespoon cinnamon
1 tablespoon chili powder
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
2 teaspoons salt
3 tablespoons oil
2 onions, thinly sliced
5 cloves garlic, minced
1 can tomato paste
3 cups beef stock
2 cups chicken stock
3 medium potatoes, cut into chunks
5 medium carrots, cut into chunks
steamed rice, to serve
a handful of chopped cilantro (optional)

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.

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