Caribbean Carbonade of Lamb
HT MC Caribbean
4 Hot Lamb
Vegetable Vegetables Fruit Main Course Gluten Wheat free
Eggless West Indies
Large Onions, sliced
tbsp vegetable Oil
Boned Shoulder of Lamb, cubed
Dry White wine
tbsp Tomato Purée
teasp Dried Thyme
teasp Dried Oregano
tbsp Fresh Parsley, chopped
and Black Pepper
Potatoes, peeled and cut into chunks
Sweet Potato, peeled and cut
Stick Celery, chopped
Courgette, (Zucchini ) cut into 12mm/1/2inch slices
Apple, peeled, cored and diced
Pear, peeled cored and diced
Heat the oil and butter in a flameproof casserole, add the onions and cook
until transparent. Add the meat and brown on
Add the wine, tomato purée, herbs, stock, salt and pepper. Stir well then cover
and simmer for 45 minutes.
Add the potato, sweet potato, celery and courgette and continue cooking for a
further 30 minutes. Then add the apple and pear
and cook for 10 minutes. Serve hot.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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