Spiced lamb meat slow cooked in a warm broth of casreep (a thick black liquid made from cassava root), cinnamon sticks, clove, dark brown sugar, and other spices. Try this delicious Guyanese dish this holiday season & savor it for days!
Time: 1 hour
- 3 lbs lamb meat - cut into chunks for stew
- 1 cup casreep (find it in a West Indian store)
- 1.5 tablespoon whole cloves
- 3/4 cup dark brown sugar
- Enough hot water to cover the meat in the pot
- 5 cinnamon sticks
- 3 tablespoons minced/chopped garlic
- 1 large onion chopped/minced
- 1 bunch of fresh parsley leaves
- 1 bunch fresh oregano
- 5 fresh basil leaves
- 3 leaves of broadleaf thyme, finely chopped
- 2 teaspoons dried thyme
- 1 teaspoon cumin powder
- Salt to taste
- 3-4 hot peppers (optional)
- Sautée onion, garlic, and lamb meet with the casreep for 5 mins on low heat
- Add all other ingredients + the water, bring to a boil.
- Cover for about 40 mins, or until the meat is tender. Turn it occasionally during this time.
Pepper pot should be served with Guyanese plait bread (can be found in a West Indian store). It tastes even better days after it's cooked - reheated. The flavors in the broth saturate the meat and make it even more flavorful in every bite!