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
- Cut the lamb meat into smaller bite-sized pieces.
- In a large pot, bring the vegetable oil to medium heat. Add the onion & let it cook until opaque.
- Add the garlic & ginger, sauté for about 3-4 minutes.
- Put the lamb meat into the pot with the potato pieces.
- Add the tomato paste, stir to coat the lamb & potatoes with the paste.
- Pour in the water, salt, & plum tomatoes.
- Bring a water to a boil, add the hot peppers, then lower to a simmer & cover the pot.
- 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.
- 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.
- Serve with white or brown rice, or roti!