Lamb is definitely a huge favorite of mine. In this recipe, bite sized pieces of lamb are browned using “burnt sugar” and simmered with carrots, potatoes, tomato and fresh herbs including scallion, thyme, parsley and celery. The result is a rich and hearty dish with juicy, tender pieces of lamb.
Stewing of meat using “burnt sugar” is believed to be a West African cooking style brought to the Caribbean by the African immigrants. This technique continues to be used throughout the Caribbean islands and adds both color and an extraordinary depth of flavor to the dish. Stews have evolved over time and now includes ingredients such as ketchup, seasoning salts, bouillon cubes, soy sauce, margarine etc.
In my recipe, I am keeping the caramelized sugar base to honor the tradition, but I’m replacing the flavor enhancers with lots of fresh herbs and vegetables to create a flavorful, savory dish that is healthier. The way the dish was probably originally made, as our ancestors did not have access to processed ingredients.
This stewed lamb is proof that you can eat absolutely delicious “clean food” without all the “extra stuff”…Please try it and let me know.
Trinidad-Style Stewed Lamb Recipe
Serves 6-8
3 pounds bone-in lamb stew meat or boneless lamb, cut into 2 inch pieces
4-5 tablespoons brown sugar
1 large potato, peeled, large cubes
1 carrot, sliced into circles
2 celery stalks, chopped
1 onion, chopped
1 ripe tomato, chopped
8 sprigs fresh thyme (or about 1 tablespoon fresh thyme leaves)2 teaspoons salt
2- 3 tsp Himalayan Salt
1 tsp black pepper
1 tsp freshly ground black pepper
Hot water
Green Seasoning:
4 scallions (spring onions)—1 bunch or 1 cup when chopped
4 sprigs parsley or cilantro (about ½ cup chopped)
8 cloves garlic
- In a large heavy bottomed pot over medium heat, heat oil and add brown sugar. Once the sugar bubbles, froths and darkens evenly, add meat, raise heat to high and turn frequently to coat. Cook 3-5 minutes, stirring. Reduce heat to low, cover and cook for 30-45 minutes until meat softens.
- Add potatoes, carrots, celery, hot pepper, onion, thyme and tomato. Continue to cook the meat in its own juices(uncovered), stirring occasionally. When the meat begins to stick to the pot, stir fry for a minute more to allow the flavors to develop, stirring constantly, scraping bits from the bottom and sides of the pot.
- Add 3-4 cups hot water (liquid should cover meat). Mix well, bring to a boil, cover and reduce heat to low and cook until lamb is tender, approximately 30 mins, or more if required.
Serve hot over rice, flour/corn dumplings or boiled fig or boiled ground provisions.
Trini Style Stewed Lamb
Ingredients
- 3 pounds bone-in lamb stew meat or boneless lamb cut into 2 inch pieces
- 3 tablespoons extra virgin olive oil
- 5 tablespoons brown sugar
- 1 potato peeled, sliced lengthwise and cubed
- 1 carrot sliced
- 2 celery stalks chopped
- 1 onion chopped
- 1 tomato chopped
- 2 teaspoons salt
- 1 tsp black pepper
- 3 cups hot water
Green Seasoning:
- 4-5 scallions spring onions—1 bunch or 1 cup when chopped
- 4 sprigs parsley about ½ cup chopped
- 8 large cloves garlic
- 4 sprigs fresh thyme or about 1 tablespoon fresh thyme leaves
Instructions
- Prep Work--Wash lamb with the juice of a lemon, rinse, drain or pat dry with paper towels.
- Peel, wash and cut potatoes, carrot and onion. Chop herbs.
- Make Green Seasoning: In a food processor, finely mince scallion, parsley and garlic. Should produce ½ cup tightly packed.
- Season lamb with Green Seasoning, salt and pepper. If you have time, marinate for several hours or overnight, covered in the refrigerator.
- In a large heavy bottomed pot over medium heat, heat oil and add brown sugar. Once the sugar bubbles, froths and darkens evenly, add meat(reserve marinating liquid if any), raise heat to high and turn frequently to coat. Cook 3-5 minutes, stirring. Reduce heat to low, cover and cook for 30-45 minutes until meat softens.
- Add potatoes, carrots, celery, hot pepper, onion and tomato. Continue to cook the meat in its own juices(uncovered), stirring occasionally. When the meat begins to stick to the pot, stir fry for a minute more to allow the flavors to develop, stirring constantly, scraping bits from the bottom and sides of the pot.
- Add 3 cups hot water (liquid should cover meat). Mix well, bring to a boil, cover and reduce heat to low and cook until lamb is tender, approximately 30 mins, or more if required.
Video
Notes
Serve hot over freshly steamed jasmine rice or with flour/corn dumplings or boiled ground provisions.
Nutrition
Thank you for stopping by,
Cooking with love,
Ria
Hey Ria, I came across your blog recently! I'm a Trini also!! I live outside of Toronto, CA. Oh god girl, you have my mouth watering with this picture of Stew Lamb!! One of my favs.
Check out my lil blog sometime 🙂
XX
Cooked this for Sunday lunch and it came out great thanks to your recipe.
Only thing is since the lamb takes so long to cook without a pressure cooker I should not hv put in the potatoes at the time u stated as some disintegrated in the sauce. Lol..
But nonetheless it came out well.. Thanks 🙂