Barbados Bajan stew

    Barbados Bajan stew

    43saves
    1hr45min


    10 people made this

    About this recipe: As a Bajan who lives in Scotland now I really do need to keep my Caribbean cooking up to date, keep home not too far at heart. This is one of my favourite dishes from back home. Serve with rice! You can also sprinkle a little parsley over your dish if you wish. Enjoy!!

    jflann Lanarkshire, Scotland, UK

    Ingredients
    Serves: 4 

    • 450g lamb, cut into 4cm cubes
    • 3 garlic cloves
    • 1 sprig thyme, leaves picked (or 1/2 tbsp dried thyme)
    • 1/2 tablespoon dried marjoram
    • 1 1/2 beef stock cubes
    • 1 large onion, chopped into strips
    • 1 tablespoon jerk seasoning
    • 1 tablespoon Tabasco® (or 1/2 tablespoon dried chilli)
    • 2 tablespoons dark brown soft sugar
    • 25g butter
    • 1 tablespoon plain flour
    • 1 carrot, chopped
    • 2 large potatoes, cubed
    • 1 bouquet garni: bay leaf, thyme, marjoram
    • 5 tablespoons gravy browning (I use Crosse & Blackwell® browning)

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Toss cut lamb with garlic, thyme, marjoram, the 1/2 crumbled stock cube, onion, jerk seasoning and Tabasco® sauce. Set aside for 10 minutes. (I use this time to prepare and measure the other ingredients to be ready to throw in the stew; also, fill your kettle to boil as we will need hot water.)
    2. Heat a dry pot and add the sugar (low to medium heat). Once sugar has caramelised, add the lamb mixture; stir fry gently for a few minutes. (the cooking of the sugar should be brief, do not let the sugar burn or you will end up with a bitter taste!)
    3. Add the butter and flour into the pan; mix in well. Add the carrot, potato and bouquet garni (or a bay leaf and a teaspoon each of dried thyme and dried marjoram). Mix evenly and move straight over to step 4.
    4. Pour over enough boiling water to just cover the ingredients, add gravy browning and remaining stock cube and bring back to boil. Lower the heat and simmer until the meat is tender and the water has reduced into a nice stew, usually about 1 hour 20 minutes. Add salt to taste!

    Tip

    The photo makes it look a bit pink but it should basically be a very dark brown, almost black in colour. This is my first recipe on here so let me know what you guys think. Enjoy! :)

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    Reviews (2)

    1

    This is a fantastic recipe, me and my husband really enjoyed it! I think the previous comment being to sweet was because she didn't have any jerk seasoning, I too had no premade jerk seasoning so I made it from scratch and I can honestly say it was not too sweet. So thanks for this great recipe it is going straight into my favourites folder. - 03 Sep 2015

    p.mabanda.massaka
    0

    This was very delicious, but a little sweet for my liking. I made it using what I had and my partner absolutely loved it served over Brown Rice. I did not have any jerk seasoning, Tabasco® or dried chilli, no garni or marjoram, and neither did I have gravy browning (I used half a can of chopped tomato instead and supplemented the Jerk Seasoning with All Purpose). I also added a dash of nutmeg as well and it did the job. Next time, I will use 1/2 a spoon of brown sugar. Picture to come later. - 27 Oct 2014

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