Trinbagonian Stewed Lamb Recipe
Yield: 6 to 8 Servings
Lamb - 3 lbs (1 1/2 inch pieces)
Salt - 1/2 tsp
Black Pepper - 1/2 tsp
Green Seasoning - 2/3 cup
Coconut Oil - 1/8 cup
Brown Sugar - 1/2 cup
Roucou - 1/8 cup
Dried Bay Leaf - 2
Fine Thyme - 5 sprigs
Scotch Bonnet Pepper - 1
Chive - 1/4 cup (finely chopped)
Chadon Beni/Culantro - 1/4 cup (finely chopped)
Onion - 1/4 cup (finely chopped)
Pimento Pepper - 1/4 cup (finely chopped)
Minced Ginger - 1 tsp
Minced Garlic - 2 tsp
Water (if necessary) - 2 to 3 cups
Clean, wash and drain lamb.
Add to a bowl and season with salt, black pepper and green seasoning.
Allow to marinate for 6-8 hours or overnight.
Heat pot over medium heat. Once heated add oil and sugar.
As soon as sugar begins to melt stir constantly until all the sugar is dissolved (this stops the sugar from burning and tasting bitter).
Add lamb, ensuring to spread an even layer of lamb in the pot.
Allow to cook for 5 minutes uncovered.
Add roucou, bay leaves and fine thyme, stir well and allow to cook for another 5 minutes.
Add scotch bonnet pepper, cover pot and allow to cook for 30 minutes (checking every 10 minutes).
Remove hot pepper. Add chive, chadon beni, onion, pimento, ginger and garlic.
Mix until fully incorporated.
At this point you can add water if you desire.
Add hot pepper, cover and allow to cook until tender.
Once lamb is tender, add salt if needed. Enjoy!