Lamb Colombo

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Servings: 6 Difficulty: Advanced
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A rich, aromatic Caribbean-inspired stew with tender lamb and root vegetables.
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Lamb Colombo

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 533.7

Description

This Lamb Colombo is a deeply flavorful, aromatic stew that brings the warmth of Caribbean cuisine to your table. Tender cubes of lamb simmer slowly in a rich, golden broth infused with colombo spice blend, fresh ginger, garlic, and thyme. Root vegetables like boniatos or potatoes and calabaza squash absorb the savory juices, creating a hearty and comforting dish. The bright finish of lime juice and fresh cilantro cuts through the richness, balancing the deep spices. Perfect for weekend cooking, this stew actually improves in flavor if made a day or two ahead, allowing the spices to meld beautifully. Serve it over rice or with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Cut the lamb leg meat into 1-inch cubes.
  2. Finely chop 1 onion, 8 scallions (or 2 bunches chives), 6 cloves of garlic, and 2 tablespoons of fresh ginger.
  3. Peel and cut 1 lb of boniatos (or potatoes) and 1 lb of calabaza (or butternut squash) into 1-inch cubes.
  4. Heat 1/2 tablespoon of canola oil in a Dutch oven over medium-high heat.
  5. Season the lamb cubes with salt and pepper.
  6. Brown the lamb on all sides, working in batches to avoid crowding the pan.
  7. Transfer the browned lamb to a platter lined with paper towels using a slotted spoon.
  8. Pour off any excess fat from the Dutch oven.
  9. Heat the remaining 1/2 tablespoon of oil in the Dutch oven over medium heat.
  10. Add the chopped onion, scallions (or chives), garlic, and ginger to the pot.
  11. Cook the vegetables, stirring frequently, until soft but not browned, about 3 minutes.
  12. Stir in 3 tablespoons of Colombo powder and cook for 1 minute until fragrant.
  13. Return the browned lamb to the Dutch oven.
  14. Add 5 cups of defatted reduced-sodium chicken stock, vegetable stock, or water, along with 2 tablespoons of tomato paste and 2 teaspoons of chopped fresh thyme (or 1/2 teaspoon dried thyme).
  15. Bring the mixture to a boil, then reduce heat and simmer uncovered for 1 hour.
  16. Add the boniatos (or potatoes) and calabaza (or squash) to the stew.
  17. Cover and continue to cook for 30 minutes, or until the vegetables are very tender.
  18. Add additional stock or water if needed to keep the stew moist.
  19. Just before serving, stir in 1 tablespoon of fresh lime juice and adjust seasonings with salt and pepper.
  20. Sprinkle with 1/4 cup of chopped fresh cilantro and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 533.7kcal
% Daily Value *
Total Fat 39.5g61%
Saturated Fat 15.6g78%
Cholesterol 165.1mg56%
Sodium 122.6mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 42.6g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Boniato is a Caribbean sweet potato that is less sweet than American sweet potatoes. You can substitute any good boiling potato, such as Yukon Gold, if boniatos are unavailable.

While this dish is traditionally made with kid (young goat), other meats, poultry, or seafood are also delicious in this recipe.

The stew can be prepared up to the stage before adding the lime juice and cilantro, up to 2 days in advance. Cover and refrigerate, then reheat gently on the stove before finishing with the lime juice and garnish.

Keywords: lamb, colombo, stew, caribbean, root vegetables, simmered, spicy, herbs, comfort food, dinner, slow cook, aromatic, hearty, main course, traditional, flavorful, meat, vegetables, lime, cilantro, ginger
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