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Caribbean Carbonade of Lamb     HT  MC  Caribbean    120mins

Serves 4         Hot   Lamb Vegetable  Vegetables  Fruit  Main Course  Gluten Wheat free  Eggless  West Indies



2 Large Onions, sliced

2 tbsp vegetable Oil

50g/2oz Butter

900g/2lb Boned Shoulder of Lamb, cubed

90ml/3fl.oz. Dry White wine

2 tbsp Tomato Purée

1 Bay Leaf

1 teasp Dried Thyme

1 teasp Dried Oregano

1 tbsp Fresh Parsley, chopped


420ml/14fl.oz. Stock

Salt and Black Pepper

2 Potatoes, peeled and cut into chunks

1 Sweet Potato, peeled and cut 

into chunks

1 Stick Celery, chopped

1 Courgette, (Zucchini ) cut into 12mm/1/2inch slices

1 Apple, peeled, cored and diced

1 Pear, peeled cored and diced




1. Heat the oil and butter in a flameproof casserole, add the onions and cook until transparent. Add the meat and brown on all sides.


2. Add the wine, tomato purée, herbs, stock, salt and pepper. Stir well then cover and simmer for 45 minutes.


3. 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.




More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Caribbean Recipes



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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