Caribbean Style Stewed Lamb Chops - Chris De La Rosa.

we're starting off a little bit unconventional when it comes to Caribbean cuisine usually we season and marinate overnight in this case we didn't clean wash patted dry and they're in a pan here in a lead on a medium-high heat these lamb chops we've got two four five of them vegetable oil medium-high heat and we sort of searing them getting some color on both sides just going to go for maybe over five ten minutes develop some color and then we're going to go in with all that lovely flavors just going to take these out of the pan at this point they have to get up a little bit of color nothing too spectacular but at the bottom here that's where all that goodness is going to start happening just quickly remove those just going to set it aside for a few minutes and I'm going to go ahead and I'm going to turn my heat down at this point to low because who'll I hear now is to build those flavors and just soften up the ingredient that I'm going in with now I have here a medium onion a cup of cools of garlic some fresh ground black pepper I've got a bunch of fresh thyme some scallion I want to move that around and about the time here sweat that down for about three minutes next up I've got some to me to concentrate I'm going to go in with a couple tablespoons of that again just move that around in here that's the tool step to bring out the sweetness of that tomato give that about a minute or so for a little bit of acid I like to go in my heat is still on low and to deglaze and to bring up some of that flavor that sweetness and all that fond at the bottom of the pan there orange juice some more rich Caribbean flavor I've got a couple of thick slices of ginger some allspice berries which we call pimento berries as well in the Caribbean that's a bit too much so maybe about six of them it's going to toss that in there I've got here one stick of cinnamon Pam in the pot we're going to go back in now with all those lovely lamb chops now we don't have enough liquid in there to really embrace this and cook this from there so we're going to go in with some water turn your heat up to high and bring that up to a boy it's come up to a bubble now so it's time to go in with some salt where you can taste it later on and add some more if you want and I've got here one scotch bonnet pepper this is totally optional I'm going in with it whole BAM just like that just kind of tuck him in down inside a Caribbean sunshiny day little place in there we going in going in with it whole so we get flavor from it don't break it if you don't want to release that fire that Caribbean sunshine leave it whole later on you can fish it out turn your heat down to low put the lid on there and let that go for about 15 minutes or so there's been about 55 0 minutes it's coming together nicely the meat should be falling off the bones at this point here's where you can fish that scotch bonnet pepper out of there discard it if you want to remember if you want that fire if you want that kick you can certainly burst it and it's going to explode in there the gravy at this point is a bit too thin you will notice there's a fair amount of fat from the lamb chops on the top there you can skim that off toss it out I like going in at this point with some cherry tomatoes these are fairly big cherry tomatoes I'm going to crank up my heat now because I want to thicken up this gravy you can also remove the stems from the time at this point as well along with the pieces of ginger I must make mention of this that stick of cinnamon that we put in there it's going to be very fragrant but it's also going to be very powerful a very powerful flavor if you want you can remove it at this point and if you want also you can go on with a pinch of cinnamon rather than a stick of cinnamon if cinnamon is not necessarily your thing turn the heat up taste it for salt adjusted accordingly and here is where you're going to personalize it to the thickness of the gravy that you like so there you go so there's a Caribbean style cute lamb chops nice and thick gravy some rice roti dumpling what's not just free up yourself and enjoy this thing let me turn off the heat before my gravy turn it into something else remember these allspice berries not so much fun so remove those as well Chris yeah Caribbean pot that can show some love give the video a thumbs up check out the website this will be posted on there in a couple weeks time you're looking to be able to print off this recipes this recipe but anyways check it out man you're gonna love this one

Channel: caribbeanpot

Views: 73,113

Rating: 4.8375869 out of 5

Keywords: lamb recipe, lamb stew, stewed lamb, lamb chops, lamb chops recipe, Lamb And Mutton (Food), stew, stew recipe, caribbean lamb stew, irish lamb stew, chris de la rosa, Caribbean cooking, caribbean recipes, how to cook lamb, how to season lamb

Id: 4R7XVsLl_Bo

Length: 6min 31sec (391 seconds)

Published: Tue Jun 16 2015