Sautéed lamb is a recipe that comes to us from France. Here we propose to complement it with local flavors to fully appropriate it. Note that lamb has always been a noble meat and among the West Indies it is a meat which is generally consumed during major events such as weddings. Our recipe suggests you add local vegetables such as chayote, local turnip for this tasty dish.
For 6 servings:
- 1.5 kg of sautéed lamb
- 2 chayotes
- 300 gr carrots
- 300 gr of turnips
- 2 tomatoes
- 4 feet of cives
- 2 peppers
- 3 cloves of garlic
- 2 onions
- 10 cl of oil
- 3 bay leaves
- 3 tablespoons of flour
- 2 tablespoons of tomato puree or concentrate
- Cut the meat into cubes the size of a 3 cm cube on each side.
- Peel the carrots, christophines and turnips.
- Chop the spices (chives, garlic, chili, onion, parsley) and dice the peppers.
- In a casserole dish, put a drizzle of oil to brown the pieces of meat.
- Pour the crumbled spices into the casserole dish with the meat.
- Add the vegetables and let return for a few moments.
- Pour in the flour and stir constantly.
- Leave to cook for a few moments.
- Then add the tomato paste, the tomatoes previously cut into pieces, the thyme and the bay leaf.
- Pour a stream of water up to the height of the meat, salt and pepper.
- Simmer for half an hour.
- When the meat is golden and the sauce brown, it's ready!
- You can taste!