St. Martin's Island Stew
Preparation Time: 30 minutes | Cooking Time: 1 hour 30 minutes
The island of St Martin is part of the Dutch Antilles, and this recipe reflect the Dutch influence there, with the use of beer as a cooking liquid and gherkins, stuffed olives and capers for flavouring.
50g butter
1kg trimmed diced lamb
2 medium brown onions (300g), chopped coarsely
4 cloves garlic, sliced
1 trimmed stick celery (75g), chopped coarsely
1 tablespoon grated fresh ginger root
2 fresh red chilli peppers, seeded, chopped finely
1 medium yellow pepper (200g), cut into 1cm squares
400g tin tomatoes, drained, chopped
2 tablespoons lime juice
1 teaspoon finely grated lime rind
1 teaspoon ground allspice
2 cups beer, approximately
100g gherkins, drained
2 tablespoons capers, drained
100g green pimiento-stuffed olives |
 |
Melt butter in large saucepan; cook lamb, in batches, until browned all over. Set aside.
Add onion, garlic, celery, ginger and peppers to same pan; cook until onion is soft.
Add lamb, tomato, juice, rind, spices and enough beer to cover ingredients; simmer gently, covered, 1 hour or until lamb is cooked through.
Add gherkins, capers and olives; simmer, uncovered, 15 minutes.
SERVES 4 |
