Martinique Creole Lamb Stew

Ingredients:

1kg / 2lb Lean Lamb, cubed

2 Garlic Cloves, crushed

3 Tbsps Tropical Fresh Annatto Oil

1 Small Onion, chopped

2 Spring Onions, chopped

150ml Water

1 Tbsp Martinique Creole Seasoning

1 Tropical Fresh Volcanic Pickled Pepper, whole (optional)

1 Tbsp Tomato Puree

1 Tbsp White Wine Vinegar

1 Tsp Lime Juice

Salt and Freshly Cracked Black Pepper

Method:

Over a medium heat, heat the oil in a deep heavy based pot.  Add the lamb cubes and brown well on all sides.

Add the onions and garlic and saute until the onion is translucent, ensuring the garlic does not burn.

Add the water, pickled pepper, Creole seasoning, tomato puree, vinegar and lime juice.  Season with salt and pepper to taste.  Stir well.

Simmer over a low heatuntil the meat is tender, approximately 45-60 minutes (add a little more water if necessary).

Remove the scotch bonnet pepper and serve hot with boiled rice or fresh bread.

Enjoy.

Hands