Sancocho

Dominican Lamb Stew with Caribbean Vegetables

(contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 4 pounds lamb, cut into cubes
  • 4 Tbs oil
  • 3 green plantains
  • 1 pound mapuey
  • 1 pound ame
  • 1 pound potatos
  • ½ pound white yauta
  • ½ pound yellow yauta
  • ½ pound auyama
  • 3 ears of corn, halved
  • 1 green pepper, chopped
  • 1 large onion, sliced
  • 3 sprigs cilantrico
  • 3 coriander leaves
  • ½ teaspoon oregano
  • 3 cloves garlic, crushed
  • ¼ tsp allspice
  • 2 Tbs vinegar

Marinate meat in the basic marinade overnight, with the green peppers, onion, cilantrico, coriander, oregano, garlic, allspice, and vinegar.

In a large kettle, saute the meat in oil. Peel and dice the vegetables, and stir in with the meat. Add water to cover, and cook until meat is tender and the broth thickens. Add salt and pepper to taste.

To serve, spoon two scoops of rice over the Sancocho. Arroz con leche, Caribbean rice pudding, is a good desert to follow this dish.

The vegetables are available in many grocers, West-Indian markets, or Caribbean markets in urban areas. If you can not find these ingredients, substitute veggies to your taste.

For vinegar, the Dominicans use juice from a naranja agri, a sour orange, or agrio, juice from the naranja agri poured over marble sized onions, green pepper, and garlic and aged for a week or more. This is also used on the table for seasoning.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:58:46 EST