Menu: Stewed Lamb · Red Beans · Curry Duck · Sautéed Mushrooms with Vegetables · Fried Plantains · Spicy Cucumber Chow
Table of Contents
Sunday started, as many of mine do, with a little extra cooking for the week ahead. I made chicken patties for my daughter — protein-packed, quick to reheat, and one of her favorites (recipe coming soon). Once those were cooling, I turned my attention to lunch.
This week’s menu had a spark of outside inspiration. My niece brought me curry duck, and if you know me, you know I never turn down a pot of curry cooked by someone else. There’s something about duck — the way its rich, slightly gamey flavor melts into curry, the scent of roasted spices and hot pepper swirling in the air — that feels like a celebration. But since we’d already done curry duck with dhal and rice earlier this year, I needed a different pairing. Enter: stewed red beans or this easy Instant Pot / Pressure Cooker version.
If dhal is comfort, red beans are indulgence. Slow-simmered with aromatics until creamy, smoky, and just the right amount of savory, they add a velvety richness that hugs rice, duck, or anything else you put beside them. Honestly, I think red beans may be the dish I’ve cooked the most this year — and for good reason. Their aroma alone makes the kitchen feel alive: garlic and onions mingling with that earthy, almost nutty scent of beans bubbling on the stove.
Of course, I had another guest to consider. A construction worker was helping at the house, and being Ecuadorian, I wasn’t sure curry duck would hit the same way it does for us Trinis. To keep things approachable, I made stewed lamb — tender, deeply browned meat simmered until the gravy clings to every bite. It’s hearty, fragrant, and quietly irresistible, the kind of dish that makes you want to sop up every drop with roti.
The rest of the meal was simple but vibrant. I sautéed shiitake mushrooms with beans, carrots, and fresh corn — quick, colorful, and delicious. I fried a few plantains for that irresistible sweet-and-savory bite and added a refreshing spicy cucumber chow to balance everything.
By dinner, I packed leftovers with roti for our guest, my husband ate the same, and I happily sat down with fry bodi and roti — proof that the simplest meals can feel just as satisfying as the grand ones.
This week wasn’t about big plans or elaborate spreads. The weather was warm but forgiving, perfect for opening the windows and letting the breeze carry the aromas of curry and stew outside. The day was about getting through chores, enjoying the company, and reminding myself that Sunday lunch doesn’t always have to be complicated to be memorable. Sometimes, it’s just about the right balance of dishes — and a little joy in eating someone else’s curry.
Tips for This Menu
- Balance of flavors: Curry duck is bold and spiced, so pairing it with creamy red beans and mellow lamb keeps the meal satisfying but not overwhelming.
- Layered aromas: Cook your beans with aromatics and herbs for depth, and coat lamb well with that caramelized sugar and allow it to cook low and slow in its own juices for that unique and unforgettble stew flavor.
- Veggie lift: Sautéed mushrooms, carrots, and corn add sweetness and texture that balance out the stews.
- Weather note: On warmer days, fresh chow or a crisp salad is essential — it cools you down while adding brightness to heavier dishes.
- Sweet finish: Never underestimate fried plantains; their caramel edges practically demand a seat at any Trini table. Try boiled plantains if you do not like fried.
Sunday Lunch Reflections
This week reminded me that Sunday lunch doesn’t have to be complicated to feel special. A little inspiration — in this case, a pot of curry duck cooked by my niece — can spark an entire menu. Add a few thoughtful sides, balance the bold with the comforting, and suddenly you have a table that feels abundant without being overdone. The flavors lingered long after the plates were cleared, and so did the mood: easy, warm, and just right for a Sunday.
This Week’s Menu & Recipes
- Stewed Lamb – Trinidad-Style Stewed Lamb (traditional recipe)
Tender, richly seasoned meat simmered until the gravy clings to every bite; perfect with roti or rice. - Red Beans – Stewed Red Beans (traditional) | Instant Pot Red Beans (can also be made on the stove)
Creamy, aromatic beans simmered with fresh aromatics and herbs — comforting and full of flavor. - Curry Duck – Niece Kashi Curry Duck Video Recipe
Bold and spicy, with succulent duck pieces that soak up fragrant curry spices; a true Trini favorite. - Sautéed Mushrooms with Vegetables – Recipe Coming Soon
Earthy shiitake mushrooms combined with beans, carrots, and fresh corn for a quick, colorful veggie side. - Fried Plantains – Recipe here
Sweet, golden, and caramelized; a simple indulgence that pairs beautifully with any stew or curry. - Spicy Cucumber Chow – Mango Chow #1 | Pineapple Chow #2 – Use these recipes as guides to create any type of chow.
– Crisp, cool, and spicy — a refreshing counterpoint to richer dishes. - Chicken Patties – Recipe Coming Soon
Savory Chicken Patties or Sausage- protein-rich goodness — perfect for prep-ahead meals or a quick snack.
Did You Love This Week’s Menu?
If you’ve been following along, you know each Sunday brings its own unique flavors and stories. If you missed them, here are the last three Sunday lunches:
- Week 27: 4th July Recovery and Leftovers – A relaxed day with comforting leftovers, embracing simplicity after the holiday bustle.
- Week 28: Outdoor Trinidad Beef Roti with Mango Talkari – Savory curry beef with aloo, served with dhalpuri roti and tangy mango talkari.
- Week 29: Boiled Tomato Choka, Fried Bake & Boiled Egg – A nostalgic Trinidad classic, simple yet full of flavor.
If you’re new here, you can catch up on the entire series in my 52 Weeks of Sunday Lunches collection — one delicious menu every week of the year.
Let’s Chat About Your Sunday Lunches
I’m curious — how do you approach Sunday lunch in your home? Do you keep it simple, make it a feast, or rotate favorites the way I do? Share your thoughts in the comments — your ideas may even inspire an upcoming menu!
