Sancocho Recipe (Dominican Lamb Stew with Caribbean Vegetables)
Here’s a traditional Dominican recipe for Sancocho, which is a hearty lamb stew with Caribbean vegetables. Enjoy!
- 2 lbs lamb meat, cut into chunks
- 1 large red onion, finely chopped
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 1 yucca, peeled and cut into chunks
- 1 plantain, peeled and cut into chunks
- 1 small pumpkin, peeled and cut into chunks
- 1 corn on the cob, cut into chunks
- 1 tablespoon tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 bay leaves
- 1/4 cup chopped cilantro
- 8 cups water
- Cooking oil
- Heat a large pot over medium heat and add a drizzle of cooking oil. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add more oil if needed, and sauté the chopped onion, bell pepper, and minced garlic until softened.
- Add the chopped tomatoes, celery, carrot, yucca, plantain, pumpkin, and corn to the pot. Stir in the tomato paste, dried oregano, dried thyme, paprika, salt, black pepper, ground cloves, ground cinnamon, ground nutmeg, and bay leaves. Cook for a few minutes until the vegetables are slightly tender.
- Return the browned lamb chunks to the pot with the vegetables. Add the water and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the stew simmer for about 1 to 1 1/2 hours, or until the lamb is tender and the flavors have melded together.
- Just before serving, stir in the chopped cilantro and let the stew simmer for another 5 minutes.
- Serve the Sancocho hot in bowls, with some crusty bread or rice on the side, if desired.
Enjoy the delicious flavors of this traditional Dominican lamb stew with Caribbean vegetables in your homemade Sancocho! Buen provecho!