Stewed Lamb

by Cindy Yanasha Angulo in , ,

Whenever I re-create one of my favorite Guyanese dishes, I feel extra excited to share the recipe with you all! This recipe is now approved by my parents, grandparents & fiancé, phew! Enjoy! 


Time: 45 mins 


  • ~4-5 lbs of lamb meat (ask the butcher to chop it up for stew)
  • 2 tablespoons tomato paste
  • 3 teaspoons salt
  • 2-3 plum tomatoes
  • 3-4 hot peppers, whole
  • 2-3 potatoes, diced
  • 1-3 cups of water 
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh ginger, chopped
  • 1/4 cup vegetable oil


  1. Cut the lamb meat into smaller bite-sized pieces. 
  2. In a large pot, bring the vegetable oil to medium heat. Add the onion & let it cook until opaque. 
  3. Add the garlic & ginger, sauté for about 3-4 minutes.
  4. Put the lamb meat into the pot with the potato pieces. 
  5. Add the tomato paste, stir to coat the lamb & potatoes with the paste.
  6. Pour in the water, salt, & plum tomatoes.
  7. Bring a water to a boil, add the hot peppers, then lower to a simmer & cover the pot.
  8. You'll want to stir the stew every so often to make sure the tomatoes are melting down & the potatoes are cooked through. If you see the stew drying down, add some more water & salt. I always put 2 cups initially & that seems fine for this amount of meat. 
  9. When the potatoes are cooked, uncover the pot & raise the heat to medium.  You want the liquid to reduce to about half, so you have a nice gravy. Taste for salt at this time too.
  10. Serve with white or brown rice, or roti!