West Indian lamb sauté

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
  • Thyme
  • Parsley
  • Pepper
  • Salt
  • Pepper
  1. Cut the meat into cubes the size of a 3 cm cube on each side.
  2. Peel the carrots, christophines and turnips.
  3. Chop the spices (chives, garlic, chili, onion, parsley) and dice the peppers.
  4. In a casserole dish, put a drizzle of oil to brown the pieces of meat.
  5. Pour the crumbled spices into the casserole dish with the meat.
  6. Add the vegetables and let return for a few moments.
  7. Pour in the flour and stir constantly.
  8. Leave to cook for a few moments.
  9. Then add the tomato paste, the tomatoes previously cut into pieces, the thyme and the bay leaf.
  10. Pour a stream of water up to the height of the meat, salt and pepper.
  11. Simmer for half an hour.
  12. When the meat is golden and the sauce brown, it's ready!
  13. You can taste!