| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
Caribbean |
Caribbean, Meats, Peppers |
6 |
Servings |
INGREDIENTS
| 3 |
|
Habanero (6 Jalapeno) chiles stems removed, chopped |
| 1 |
|
Small bell pepper, chopped |
| 2 |
lb |
Boneless lamb (goat) cut into 2" cubes |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Medium onions, chopped |
| 4 |
|
Cloves garlic, chopped |
| 1/2 |
c |
Chopped celery |
| 1 |
ts |
Finely chopped fresh ginger |
| 2 |
|
Medium tomatoes, peeled and chopped |
| 3 |
tb |
Lime juice |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground allspice |
| 1 |
tb |
Vinegar |
| 1 |
|
Large cucumber, peel, chop |
| 1/4 |
c |
Pitted green olives |
| 1 |
tb |
Capers |
INSTRUCTIONS
Brown the meat in oil; remove and drain. Add the
onions, garlic, celery, ginger, chiles, and bell
pepper to the pan and saute until the onions are soft.
Combine the meat, onion mixture, tomatoes, lime
juice, cumin, allspice and cover with water. Simmer
the mixture until the meat is very tender and starts
to fall apart, about 1 1/2 hours, adding more water if
needed.
Add vinegar, cucumber, olives and capers and simmer
another 15 minutes. Heat Index = 5
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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