Tropical Lamb Stew

(Contributed by Garry Vroegh, <>.)

Ingredients Directions
  • 2 Tbs peanut oil
  • 3 pounds boneless lamb (leg or shoulder)
  • 1 Tbs ground coriander
  • 1 Tbs Caribbean Spice powder (or commercial five-spice blend)
  • 4 Jalapeno chiles (stemmed, seeded, and finely sliced)
  • 5 garlic cloves (coarsely chopped)
  • 3 Tbs ginger root (minced)
  • 1/3 cup soy sauce
  • 2 cans of chicken or beef broth (14½ oz)
  • 3 cans of coconut milk (13-1/3 oz)
  • 1 quart water
  • 2 large white potatoes or cassava (peeled, quartered, and cut into 1-inch cubes)
  • 1/3 cup fresh lime juice
  • 1/3 cup cilantro (coarsely chopped) for garnish

Trim the excess fat and fell from the lamb and cut into 1½-inch cubes.

In a large skillet, heat the oil over high heat. Brown the lamb in the oil about 5-8 minutes, or until it is browned on all sides. Transfer to a Dutch oven. Cook the other half of the lamb and add to the Dutch oven.

Add the coriander, spice powder, jalapeno chiles, garlic, ginger root, soy sauce, broth, coconut milk, and water. Bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours, stirring occasionally, until the meat is very tender. if the sauce gets too thick, add a little hot water and stir well. (If you can handle or prefer a little more heat, add chile paste along with the other spices.)

Add the potatoes and lime juice and cook 30 minutes, or until the potatoes are fork tender. Serve over your favorite rice or noodles, adding the cilantro just prior to serving. Large shallow bowls (pasta bowls) work well.

Yield: 6 servings.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1997 Ronald Florence
Last modified: 31-Oct-2001 18:00:20 EST