St. Kitts and Nevis-style Slow-cooked Lamb

Ingredients

In this adaptation of Pecora al cotturo to St. Kitts and Nevis cuisine, we incorporate the vibrant flavors of the Caribbean. The original Italian dish is transformed by using traditional Caribbean spices such as allspice and Scotch bonnet peppers, which infuse the lamb with a distinct island taste. Additionally, we serve the dish with rice and peas, a popular side in St. Kitts and Nevis, to enhance the Caribbean experience. We alse have the original recipe for Pecora al cotturo, so you can check it out.

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat) 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 2 Scotch bonnet peppers, seeded and minced 2 Scotch bonnet peppers, seeded and minced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 cup (200g) canned kidney beans, drained and rinsed 1 cup (200g) canned kidney beans, drained and rinsed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 32g (Saturated: 14g)
• Carbohydrates: 28g (Sugar: 2g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. 3.
   In a small bowl, combine the allspice, dried thyme, paprika, salt, black pepper, and cayenne pepper (if using). Rub the spice mixture all over the lamb shoulder.
4. 4.
   Push the onion and garlic to one side of the pot and place the seasoned lamb shoulder in the pot, searing it on all sides until browned.
5. 5.
   Add the minced Scotch bonnet peppers and chicken broth to the pot. Cover the pot with a lid and transfer it to the preheated oven.
6. 6.
   Slow-cook the lamb for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
7. 7.
   While the lamb is cooking, prepare the rice and peas. In a separate saucepan, combine the rice, kidney beans, and coconut milk. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Once the lamb is cooked, remove it from the pot and let it rest for a few minutes. Shred the meat using two forks.
9. 9.
   Serve the slow-cooked lamb over a bed of rice and peas. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as this will ensure a tender and flavorful end result.
• Scotch bonnet peppers — Adjust the amount of peppers according to your spice preference. Be cautious when handling them, as they are very hot. Consider wearing gloves or washing your hands thoroughly after handling.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb shoulder overnight in the spice mixture before cooking.
• If you prefer a milder heat, remove the seeds from the Scotch bonnet peppers before mincing.
• Make sure to use an oven-safe pot with a tight-fitting lid to ensure the lamb cooks evenly and retains its moisture.
• Allow the lamb to rest before shredding to retain its juiciness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious next-day meal.

Serving advice

Serve the St. Kitts and Nevis-style Slow-cooked Lamb as the centerpiece of a Caribbean-inspired feast. Accompany it with a fresh green salad and some plantains for a complete and satisfying meal.

Presentation advice

Present the slow-cooked lamb on a large platter, garnished with fresh cilantro. Surround it with the vibrant rice and peas, allowing the colors to pop. This visually appealing presentation will entice your guests to dig in and savor the flavors of the Caribbean.