Grenadian Lamb Stew with Local Spices

Ingredients

In this Grenadian adaptation of Navarin, we incorporate the vibrant flavors of Grenadian cuisine. The original French dish is traditionally made with lamb, root vegetables, and a bouquet garni. However, in this Grenadian version, we infuse the stew with local spices like nutmeg, cinnamon, and allspice, and use indigenous vegetables such as yams, pumpkin, and callaloo to add a distinct Caribbean flair. We alse have the original recipe for Navarin, so you can check it out.

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, diced 2 onions, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground nutmeg 2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 4 cups (950 ml) lamb or vegetable broth 4 cups (950 ml) lamb or vegetable broth
• 2 cups (470 ml) coconut milk 2 cups (470 ml) coconut milk
• 2 yams, peeled and cubed 2 yams, peeled and cubed
• 1 small pumpkin, peeled and cubed 1 small pumpkin, peeled and cubed
• 2 cups (200 g) callaloo leaves, chopped 2 cups (200 g) callaloo leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 38g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onions and minced garlic. Sauté until the onions are translucent.
3. 3.
   Add the ground nutmeg, cinnamon, and allspice to the pot and stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and pour in the lamb or vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the lamb is tender.
5. 5.
   Add the cubed yams and pumpkin to the pot and continue simmering for another 20 minutes, or until the vegetables are cooked through.
6. 6.
   Finally, add the chopped callaloo leaves and simmer for an additional 5 minutes until wilted.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Grenadian Lamb Stew hot with rice or bread.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before cooking.
• Callaloo leaves — If callaloo leaves are not available, you can substitute with spinach or Swiss chard.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped scotch bonnet pepper.
• Allow the stew to simmer on low heat for a longer time to enhance the flavors.
• Serve the stew with a squeeze of fresh lime juice for a tangy twist.

Serving advice

Serve the Grenadian Lamb Stew hot with a side of fluffy rice or crusty bread. Garnish with fresh herbs like cilantro or parsley for added freshness.

Presentation advice

Present the Grenadian Lamb Stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Sprinkle some freshly chopped herbs on top for an appealing touch.