Dad's Lamb Pepper Pot

by Cindy Yanasha Angulo in , ,

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)


  1. Sautée onion, garlic, and lamb meet with the casreep for 5 mins on low heat
  2. Add all other ingredients + the water, bring to a boil.
  3. Cover for about 40 mins, or until the meat is tender.  Turn it occasionally during this time.
  4. Enjoy!

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!