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Super Easy Way to Serving Best Caribbean Lamb Potjie

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Caribbean Lamb Potjie

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Below are the ingridients that are needed to serve a appetizing Caribbean Lamb Potjie:

  1. Prepare 30 ml of Coconut Oil.
  2. Take 2 of Onions, sliced.
  3. You need 200 g of Bacon, diced.
  4. Prepare 10 ml of Garam Masala.
  5. Use 5 ml of Salt.
  6. Get 2,5 ml of ground black Pepper.
  7. Use 1000 g of Lamb.
  8. Get 60 ml of white Rum.
  9. Provide 60 ml of dark Rum.
  10. Get 15 ml of Stroh Rum.
  11. Provide 250 ml of vegetable Stock.
  12. You need 50 ml of Worcestershire Sauce.
  13. Prepare 150 ml of light Syrup, from Pineapple in light Syrup.
  14. Provide 150 ml of Pineapple, chopped.
  15. Get 500 g of Carrots, peeled and sliced.
  16. Use 500 g of Sweet Potato, peeled and sliced.
  17. Use 500 g of Pumpkin, peeled and diced.
  18. Prepare 400 ml of Coconut Milk.
  19. Get 30 ml of Honey.
  20. Use 30 ml of Cornflour.

Done with the ingridients? Here are the instructions on producing Caribbean Lamb Potjie:

  1. Heat potjie, add Oil, fry Onions till soft, take Onions out with slotted spoon and set aside..
  2. Fry Bacon till crispy, take Bacon out with slotted spoon and set aside..
  3. Season meat with Masala, Salt and Pepper. Brown meat in potjie, ensuring both sides are cooked..
  4. Add Rum, Stock, Syrup and Worcestershire Sauce to cover meat and bring to boil. Set aside any left over liquid. Reduce heat and cook slowly for least 1 and half hours..
  5. Add Pineapple, Carrots, crispy Bacon and fried Onions, replace lid and simmer for 30 minutes.
  6. Add Pumpkin and Sweet Potato, cover and simmer for 30 minutes then add leftover liquid and simmer for another 45 minutes..
  7. Mix coconut Milk, Honey and Cornflour, pour over top, replace lid and simmer for 20 minutes. Serve with yellow rice or other Caribbean Island favourite..

In the same pan, saute carrots and onions in drippings until crisp-tender. Add the carrots and garlic, sauté for another couple of minutes and then add the coriander powder and star anise. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. In a large Dutch oven over medium heat, heat oil.

A recipe is a nice story that ends with a appetizing meal. If you find this web site helpful Sharing this web page to your families is the deal Wish that your Caribbean Lamb Potjie makes your day cheerful.

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