Name: Lamb stoba
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 kilogram (2-pound) boned lamb shoulder, trimmed, chopped coarsely; 2 medium brown onions (300g), sliced thinly; 2.5 centimetre (1-inch) piece fresh ginger (15g), sliced thinly; 2 fresh long red chillies, sliced thinly; 1 medium red capsicum (bell pepper) (200g), chopped coarsely; 2 teaspoon each ground cumin and allspice; 1 cinnamon stick; 800 gram (1½ pounds) canned chopped tomatoes; 2 teaspoon finely grated lime rind; 2 tablespoon lime juice; 1/4 cup (55g) firmly packed light brown sugar

Ingredients

2 tablespoon vegetable oil

1 kilogram (2-pound) boned lamb shoulder, trimmed, chopped coarsely

2 medium brown onions (300g), sliced thinly

2.5 centimetre (1-inch) piece fresh ginger (15g), sliced thinly

2 fresh long red chillies, sliced thinly

1 medium red capsicum (bell pepper) (200g), chopped coarsely

2 teaspoon each ground cumin and allspice

1 cinnamon stick

800 gram (1½ pounds) canned chopped tomatoes

2 teaspoon finely grated lime rind

2 tablespoon lime juice

1/4 cup (55g) firmly packed light brown sugar

Method

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.
Note

Women's Weekly Food

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