- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
6 servings
suggest servings
| 1 | tablespoon | canola oil | |
| 1 1/2 | pounds | lamb | leg meat, trimmed of fat, cut into 1 inch cubes |
| 1 | each | onion | finely chopped |
| 8 | each | scallions, spring or green onions | or 2 bunches of chives, finely chopped |
| 6 | cloves | garlic | finely chopped |
| 2 | tablespoons | ginger | fresh, finely chopped |
| 3 | tablespoons | colombo powder | see recipe |
| 5-6 | cups | chicken broth | defatted reducedsodium, vegetable stock or water |
| 2 | tablespoons | tomato paste | |
| 2 | teaspoons | thyme | fresh, or 1/2 t dried thyme |
| 1 | pound | potatoes | or boniatos *, peeled and cut into 1 inch cubes |
| 1 | pound | squash | calabaza or butternut, peeled, seeded, cut into 1 inch cubes |
| 1 | tablespoon | lime juice | |
| 1/4 | cup | cilantro | fresh, chopped, for garnish |
* Boniato - a Carribbean Sweet potato that is not as sweet as an American sweet potato - you can substitute any good boiling potato, such as Yukon Gold.
NOTE: While this dish is traditionally made with kid, other meats, poultry or seafood are all delicious in this recipe.
Heat 1/2 tablespoon of the oil in a Dutch oven over medium-high heat.
Season lamb with salt and pepper and brown on all sides, working in batches if necessary to keep from crowding the pan.
With a slotted spoon, transfer the lamb to a platter lined with paper towels.
Pour off any fat.
Heat the remaining 1/2 tablespoon oil over medium heat.
Add onions, scallions or chives, garlic and ginger; cook, stirring, until the vegetables are soft but not brown, about 3 minutes.
Stir in Colombo Powder and cook, stirring, until fragrant, about 1 minute.
Return the lamb to the pan.
Add 5 cup of stock or water, tomato paste and thyme.
Bring to a boil, reduce heat and simmer, uncovered, for 1 hour.
Add boniatos or potatoes and calabaza or squash and continue to cook, covered, for 30 minutes more, or until very tender.
Add additional stock or water as necessary to keep the stew moist.
(The stew can be prepared 2 days ahead to this stage and reheated.) Just before serving, stir in lime juice and adjust seasonings with salt and pepper.
Sprinkle with cilantro and serve.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 10.0g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 564mg | 23% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 4.0g | 15% |
| Sugars 8.0g | |
| Protein 29.0g | 57% |
| Vitamin A | 9% | Vitamin C | 33% | |
| Calcium | 8% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Recipes. What would we do without them? Can you even imagine a cookbook without recipes? For most people, recipes are...
Very good recipe!!! My family was eating it out of the pan right when I got it out of the oven!!!
Add your comment