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Trini Style Stewed Lamb Recipe

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4.1 from 4 reviews

This authentic Trini Style Stewed Lamb is a flavorful Caribbean classic featuring tender lamb pieces slow-cooked with aromatic green seasoning, brown sugar caramelization, and a medley of fresh vegetables and herbs. The lamb is first marinated and then browned with brown sugar before simmering in its own juices and aromatic broth until perfectly tender. This hearty stew is perfect for a comforting family meal with rich, layered flavors.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Trinidadian, Caribbean

Ingredients

Lamb and Marinade

  • 3 pounds bone-in lamb stew meat or boneless lamb (cut into 2 inch pieces)
  • 8 large cloves garlic
  • 4-5 scallions (spring onions—1 bunch or 1 cup when chopped)
  • 4 sprigs parsley (about ½ cup chopped)
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Vegetables and Herbs

  • 1 potato (peeled, sliced lengthwise and cubed)
  • 1 carrot (sliced)
  • 2 celery stalks (chopped)
  • 1 onion (chopped)
  • 1 tomato (chopped)
  • 4 sprigs fresh thyme (or about 1 tablespoon fresh thyme leaves)

Other Ingredients

  • 3 tablespoons extra virgin olive oil
  • 5 tablespoons brown sugar
  • 3 cups hot water

Instructions

  1. Prep Work: Wash the lamb thoroughly with the juice of a lemon, then rinse and drain or pat dry with paper towels to remove any impurities and prepare the meat for marinating.
  2. Prepare Vegetables and Herbs: Peel, wash, and cut the potatoes, carrot, and onion as directed. Chop the fresh herbs (parsley and thyme) and set aside for the seasoning mix.
  3. Make Green Seasoning: In a food processor, finely mince the scallions, parsley, and garlic together until you have about ½ cup of tightly packed green seasoning. This blend will impart the signature fresh and vibrant flavor to the lamb.
  4. Season and Marinate Lamb: Season the lamb pieces with the prepared green seasoning, salt, and black pepper. For best results, cover and marinate the lamb in the refrigerator for several hours or overnight to allow the flavors to deeply infuse.
  5. Brown the Lamb: In a large heavy-bottomed pot over medium heat, heat the olive oil and add the brown sugar. Once the sugar bubbles, froths, and darkens evenly to a caramel color, add the lamb pieces (reserve any marinade liquid). Raise the heat to high and turn the meat frequently to coat each piece in the caramelized sugar, cooking for 3-5 minutes while stirring. Then reduce the heat to low, cover the pot, and cook for 30-45 minutes until the meat starts to soften.
  6. Add Vegetables and Develop Flavor: Add the potatoes, carrots, celery, onion, tomato, and fresh thyme to the pot. Continue cooking the meat uncovered in its own juices, stirring occasionally. When the meat begins to stick to the bottom of the pot, stir fry it for an additional minute, stirring constantly and scraping bits from the pot to develop a deep, rich flavor base.
  7. Simmer Until Tender: Pour in 3 cups of hot water, ensuring the liquid covers the meat. Stir well and bring to a boil, then cover the pot, reduce heat to low, and simmer gently for about 30 minutes or longer until the lamb is fully tender. Adjust cooking time as needed to reach desired softness.

Notes

  • Marinating the lamb overnight enhances the flavor and tenderness significantly.
  • You can adjust the amount of brown sugar for sweetness according to taste, but caramelizing it is essential for the depth of flavor.
  • If you prefer, boneless lamb can be used for easier eating, but bone-in adds more richness to the stew.
  • Adding a hot pepper (not listed in ingredients but mentioned in instructions) is traditional for some variations; use with caution if sensitive to spice.
  • Serve with rice, bread, or cassava to soak up the delicious juices.

Find it online: https://cheftinaskitchen.com/trini-style-stewed-lamb-recipe/