Heart Warming Trinidadian Lamb Stew

5 days ago
2 min read

I love this Trinidadian lamb stew since the rich mixed culture of Trinidad gives most of their recipes an added twist, which I appreciate. In addition, I love green seasoning so I couldn’t pass up an opportunity to cook the stew with it!

The Trinidadian Lamb Stew...

3 lbs bone-in lamb stew meat or boneless lamb cut into 2 inch pieces
1 potato peeled, sliced lengthwise and cubed
1 onion, chopped
1 tomato chopped
1 carrot, sliced
2 celery stalks, chopped
2 tsp salt
1 tsp black pepper
3 tbsp extra virgin olive oil
5 tbsp brown sugar
3 cups hot water

The Green Seasoning...

8 large cloves of wonderful life-giving garlic 😆
4-5 scallions spring onions / 1 cup when chopped
½ cup chopped parsley
1 tbsp fresh thyme leaves

Prepping the Lamb...

Clean the lamb by washing it with lemon juice, then rinse thoroughly. Drain well or pat dry using paper towels. Peel, wash, and cut the potato, carrot, and onion. Chop all herbs and set aside.

Making the Green Seasoning...

Place the scallions, parsley, garlic, and thyme into a food processor. Pulse until finely minced, yielding about ½ cup of tightly packed seasoning.

Making the Stew...

Rub the lamb with the green seasoning, salt, and black pepper. If time allows, cover and marinate in the refrigerator for several hours or overnight for deeper flavor.

In a large, heavy-bottomed pot set over medium heat, warm the olive oil and add the brown sugar. Allow the sugar to melt, bubble, and darken evenly without stirring the caramel.

Add the lamb to the burned sugar(reserving any leftover marinade), increase the heat to high, and stir frequently to coat the meat with the burned sugar. Cook for 3–5 minutes, stirring constantly. Lower the heat, cover the pot, and let the lamb cook for 30–45 minutes until it begins to soften.

Add the potato, carrot, celery, onion, and tomato. Continue cooking uncovered, allowing the meat to release its juices. Stir occasionally. Once the mixture starts sticking to the bottom of the pot, add a little bit of water to the pot, and scrape up any browned bits incorporating them into the stew.

Next, pour in the hot water, ensuring the liquid covers the meat. Stir well, bring to a boil, then cover and reduce the heat to low.

Simmer until the lamb is tender, about 30 minutes or longer, if needed.

Enjoy!

Build a Menu with this Recipe and Others

We've used this recipe in one of our past Zoom Cooking Classes along with the recipe booklet from that class:

Now, for some extra fun, here's the recipe booklet from our Zoom class where we featured this recipe along with some others. Go ahead and cook up your own feast!

Tell Us What You Think!

If this recipe makes your mouth water, why don’t you come for cooking classes in Antigua or contact us for our Zoom classes. Come for one class, or a series of classes, and you can even stay in our BnB.