Quick & Easy

Lamb stoba

lamb stoba
1H 40M
1H 55M



1.Heat half the oil in large saucepan; cook lamb, in batches, until browned all over. Remove from pan.
2.Heat remaining oil in same pan; cook onion, ginger, chilli, capsicum and spices, stirring, until onion softens.
3.Return lamb to pan with remaining ingredients; simmer, covered, about 1 hour or until the lamb is tender.

To freeze; complete recipe to the end of step 3. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a large saucepan until hot. Stoba, a popular stew eaten throughout the Caribbean, is usually made with goat, but we’ve used lamb because it’s easier to find. If you can get goat, however, do try this recipe using a kilo of any trimmed, cubed cut of meat.


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