Delicious classic Caribbean dish. I always get asked for the recipe.
- 1 clove garlic crushed
- bay leaf
- 2 tablespoon vegetable oil
- 2 tomatoes chopped
- 1 1/2 pounds boneless lamb cut into 1-inch cubes, i sometimes
- 3 large onions diced
- 2 tsp ground allspice
- 2 tsp curry powder
- 3 cups chilcken stock
- 1 tablespoon wine vinegar
- 1 15-oz can chick peas (optional)
- salt and red cayenne pepper to taste
- Carbohydrate 29.6916316666667 g
- Cholesterol 242.16 mg
- Fat 42.9094033333333 g
- Fiber 5.21563346242905 g
- Protein 24.5969633333333 g
- Saturated Fat 14.7781883333333 g
- Serving Size 1 1 Serving (436g)
- Sodium 478.986666666667 mg
- Sugar 24.4759982042376 g
- Trans Fat 3.382875 g
- Calories 602 calories
Step-by-step
- Heat oil in a Dutch oven over medium heat.
- Add meat in batches; cook until browned.
- Remove meat with a slotted spoon.
- Add onions, garlic and tomatoes; cook until soft but not brown.
- Stir in allspice and curry powder.
- Cook, stirring, about 3 minutes, then add stock, venegar, salt and cayenne.
- Add bay leaf.
- Return meat to pan and simmer slowly 1 1/2 hours.
- Serve over rice.
Why does browning the cubed lamb in small batches matter so much for the final sauce? Culinary science points to the Maillard reaction, a complex series of chemical transformations between amino acids and reducing sugars that happens efficiently only when surface moisture evaporates completely. Crowding a Dutch oven drops the pan temperature below the 300 degrees Fahrenheit threshold required for these savory compounds to form.
- Cut boneless shoulder meat into uniform 1-inch cubes so each piece renders collagen at an identical rate over the 90-minute simmer.
- Toast the ground allspice and curry powder in the softened aromatics for exactly three minutes to release fat-soluble volatile oils into the oil base.
- Maintain a gentle simmer rather than a rolling boil, ensuring the muscle fibers relax gradually instead of tightening into tough strands.
- Skim excess fat from the surface using a shallow ladle after the meat finishes cooking if the 42 grams of total fat feel heavy.
Avoid boiling the liquid aggressively, which causes the proteins to seize up prematurely. Proper temperature control transforms tough cuts into tender morsels enveloped in a rich, spiced reduction.
