Stoba (Goat/Lamb with Peppers)
Submitted by candiesue1951
A fiery Caribbean stoba with lamb simmered alongside habaneros, bell peppers, tomatoes, and allspice, then finished with cucumber, olives, and capers. Slow-cooked island comfort in every spoonful.
YIELD
6 servingsPREP
15 minCOOK
115 minREADY
130 minThis version of stoba brings the full heat of the islands right to your kitchen.
Lamb (or goat, if you can get your hands on it) gets browned and then braised low and slow with chopped habaneros, sweet red bell pepper, fresh ginger, and plenty of garlic. Cumin and allspice fill the kitchen with that warm, spiced aroma that tells everyone dinner is going to be something special.
The final act is what makes stoba unlike any other stew: chopped cucumber, briny green olives, and capers go in during the last 15 minutes. That combination of cool, salty, and tangy against the rich, spicy broth is pure Caribbean genius.
Chef Tips
- The habaneros are chopped in this version, so expect serious heat. Remove the seeds and membranes if you want warmth without the burn
- Cucumber added at the end stays slightly firm and adds a refreshing contrast to the heavy, spiced broth. Don’t add it too early or it’ll turn mushy
- Low and slow is the whole point here. Don’t rush the 90-minute simmer. The lamb needs that time to break down into fork-tender pieces
- Serve with white rice, boiled plantains, or funchi to catch all that gorgeous braising liquid
Ingredients
Directions
Brown the meat in oil; remove and drain.
Add the onions, garlic, celery, ginger, chiles, and bell pepper to the pan and sauté until the onions are soft.
Combine the meat, onion mixture, tomatoes, lime juice, cumin, allspice and cover with water.
Simmer the mixture until the meat is very tender and starts to fall apart, about 1½ hours, adding more water if needed.
Add vinegar, cucumber, olives and capers and simmer another 15 minutes.
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