Author Topic: Curacao - Lamb Stoba  (Read 139 times)

Olga Drozd

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Curacao - Lamb Stoba
« on: September 10, 2017, 09:30:31 PM »
Curacao - Lamb Stoba

On the island of Curacao in the Netherlands Antilles, where hundreds of goats roam free, this dish would be prepared with goat instead of lamb, which is more commonly available in America.  The cucumbers in this recipe are the small round tropical variety, called lemon cucumbers, but any cuke works well.

Heat Scale: 5 Serves: 6

3 Habanero or 6 Jalapeno chiles, stems removed, chopped
1 small Bell pepper, chopped
2 pounds boneless lamb, cut into 2-inch cubes
2 Tablespoons vegetable oil
2 medium onions, chopped
4 cloves garlic, chopped
1/2 cup chopped celery
1 teaspoon finely chopped fresh ginger
2 medium tomatoes, peeled and chopped
3 Tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon ground allspice
Water to cover

1 Tablespoon vinegar
1 large cucumber, peeled and chopped
1/4 cup pitted green olives
1 Tablespoon capers

Brown the lamb in the oil.  Remove and drain.  Add the onions, garlic, celery, ginger, chiles, and Bell pepper to the pan and saute until the onions are soft.

Combine the lamb, onion mixture, tomatoes, lime juice, cumin, allspice, and cover with water.  Simmer the mixture until the meat is very tender and starts to fall apart, about 1 1/2 hours.  Add more water if necessary.

Add the vinegar, cucumber, olives, and capers and simmer for an additional 15 minutes.

Serving Suggestions:  A crisp garden salad and some crusty rolls are all that is needed to compleet a meat.