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Simple Step to Preparing Tasty Caribbean Lamb Potjie

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Caribbean Lamb Potjie

We hope you got benefit from reading it, now let’s go back to caribbean lamb potjie recipe. You can have caribbean lamb potjie using 20 ingredients and 7 steps. Here is how you achieve that.

Here are the ingridients that are required to produce a appetizing Caribbean Lamb Potjie:

  1. Prepare 30 ml of Coconut Oil.
  2. Prepare 2 of Onions, sliced.
  3. Take 200 g of Bacon, diced.
  4. Prepare 10 ml of Garam Masala.
  5. Provide 5 ml of Salt.
  6. Provide 2,5 ml of ground black Pepper.
  7. Take 1000 g of Lamb.
  8. Get 60 ml of white Rum.
  9. Get 60 ml of dark Rum.
  10. Use 15 ml of Stroh Rum.
  11. Provide 250 ml of vegetable Stock.
  12. You need 50 ml of Worcestershire Sauce.
  13. Prepare 150 ml of light Syrup, from Pineapple in light Syrup.
  14. Provide 150 ml of Pineapple, chopped.
  15. You need 500 g of Carrots, peeled and sliced.
  16. You need 500 g of Sweet Potato, peeled and sliced.
  17. Provide 500 g of Pumpkin, peeled and diced.
  18. Take 400 ml of Coconut Milk.
  19. Get 30 ml of Honey.
  20. Use 30 ml of Cornflour.

Ready with the ingridients? Below are the procedures on cooking Caribbean Lamb Potjie:

  1. Heat potjie, add Oil, fry Onions till soft, take Onions out with slotted spoon and set aside..
  2. Fry Bacon till crispy, take Bacon out with slotted spoon and set aside..
  3. Season meat with Masala, Salt and Pepper. Brown meat in potjie, ensuring both sides are cooked..
  4. Add Rum, Stock, Syrup and Worcestershire Sauce to cover meat and bring to boil. Set aside any left over liquid. Reduce heat and cook slowly for least 1 and half hours..
  5. Add Pineapple, Carrots, crispy Bacon and fried Onions, replace lid and simmer for 30 minutes.
  6. Add Pumpkin and Sweet Potato, cover and simmer for 30 minutes then add leftover liquid and simmer for another 45 minutes..
  7. Mix coconut Milk, Honey and Cornflour, pour over top, replace lid and simmer for 20 minutes. Serve with yellow rice or other Caribbean Island favourite..

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