Monthly Archives: February 2013

Oh Fudge… Guyanese Vanilla Fudge!

Guyanese Fudge

I visited my aunt in Georgia last weekend and while the goal of the trip was so that my little one could meet some of his cousins, I also was very determined to have her teach me how to make Guyanese fudge. See my aunt is an old student of the Carnegie School of Home Economics in Guyana, which recently celebrated its 80th anniversary! She seriously knows how to make any and everything Guyanese. While teaching me to make fudge my aunt shared little stories of how she and her colleagues made fudge to sell to little school children every day, when she lived in Guyana. She has made this fudge so often she knew exactly when it was ready, without checking the thermometer. But she checked and tested the fudge in water just for my satisfaction.

Now here’s the thing, I have tried countless times to make fudge from a recipe and couldn’t figure out when the fudge was done, or when it got to a “soft ball.” So I made toffee and caramel on countless occasions and most recently made English toffee as I decided to add salt at the end. Don’t ask.

So when I got home from Georgia, yesterday, I decided to try making the fudge on my own. After all, I couldn’t share this post and not actually know if I could make fudge just by following this recipe. And what do you know… I made fudge, me, toffee girl. I made delicious fudge. Fudge that my husband said tasted like the kind he got in the school yard when he was in primary school. Now I must say that it was not as soft and “melty” as my aunt’s, but hey she’s been doing this for many, many years. But the fact still remains that I MADE FUDGE!

Combine: 1 can evaporated milk, 1 can condensed milk, 2 cups brown sugar, and 3/4 cup water in a large saucepan and stir together until all the sugar melts.

Combine: 1 can evaporated milk, 1 can condensed milk, 2 cups brown sugar, and 3/4 cup water in a large saucepan.

Mix together until all the sugar has melted.

Mix together until all the sugar has melted.

Place on medium heat and bring to a slow boil. Do not stir until boiling. Once mixture begins to boil, stir continuously in a figure 8. Cook until mixture is a soft ball consistency or if using a candy thermometer when mixture is 235 degrees F.

Place on medium heat and bring to a slow boil. Do not stir until boiling.
Once mixture begins to boil, stir continuously in a figure 8. Cook until mixture is a soft ball consistency or if using a candy thermometer when mixture is 235 degrees F.

This is how to test fudge using cold water. Place a few drops of fudge in water. It will form a consistency like the photo above when the fudge is ready.

This is how to test fudge using cold water. Place a few drops of fudge in cold water. It will form a consistency like the photo above when the fudge is ready. This is called a soft ball consistency. (see tips below for some ramblings on figuring out the soft ball).

Once the mixtures comes up to temperature (soft ball or 235 F) add 2 tbsp butter and 1 tsp vanilla extract. Let cool for about 5 minutes, then beat fudge until thick.

Once the mixtures comes up to temperature (soft ball or 235 F) add 2 tbsp butter and 1 tsp vanilla extract. Let cool for about 5 minutes, then beat fudge until thick.

I was so excited about this fudge making that I forgot to take pics of the final steps. Here are two pics from when I made fudge yesterday, to test out the recipe. My fudge is much darker than my aunt’s (guessing the quality of the brown sugar contributed to this), but you can still get the idea.

On the left: Fudge before beating (mixing continuously)On the right: Fudge after 15 minutes of beating.

On the left: Fudge before beating (mixing continuously)
On the right: Fudge after 15 minutes of beating.

Once fudge becomes thick, pour into a greased pan and let cool. When almost cooled, cut into squares.

Guyanese fudge


Guyanese Vanilla Fudge (Makes about 16 pieces)


Ingredients:

1 can evaporated milk (12 oz)
1 can condensed milk (14 oz)
2 cups brown sugar
3/4 cup water
2 tbsp butter
1 tsp vanilla extract

Directions:

Combine evaporated milk, condensed milk, brown sugar and water in a large saucepan and mix together until all the sugar has melted. Place on medium heat and bring to a slow boil. Do not stir before the mixture boils. Stir continuously in a figure 8 going around the sides and down the middle. Boil mixture until it forms a soft ball or come to 235 degrees Fahrenheit. Remove mixture from heat and add butter and vanilla extract. Let cool for 5 minutes then beat until mixture becomes thick. Pour into a greased square baking dish and let cool. Cut into squares when mixture is almost cool.


Tips and Ramblings:

1. Fudge is a labor of love. The stirring and beating will definitely help your arm muscles.
2. When testing to see if the fudge is a soft ball mixture, taste the pieces of fudge in the water. If it tastes smooth like toffee you still have a little way to go.
3. My aunt told me the fudge is ready when you stir it and can see the sugar crystallizing at the bottom.
4. If the fudge begins to burn but it is still not up to temp, reduce the heat.
5. If it takes you more that on try to get it right, don’t get discouraged, the trick is figuring out when it is a soft ball. In the past I would give up before it got to this stage and always made toffee. 🙂

Happy Cooking!

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Roti, Roti… Paratha (oil) Roti

Guyanese Paratha Roti, Roti, Guyanese Roti

You’ve requested it and here it is… a tutorial for roti making. Roti is a Guyanese flat bread with Indian influences. It is a simple paratha with flour, shortening of some form, baking powder and oil. It is a staple in most Guyanese households and go well with curries or anything you want to eat it with. Seriously, I’ve had mine with peanut butter. Making roti takes time. You will need at least 1 hour. This video is 20 minutes long… I know. But here’s the thing, it repeats a lot of the process for those who might not get the hang of it right away. The video also has no audio. I tried doing the voice over, but it doesn’t work with a 7 month old constantly vocalizing in the background. So put on your favorite music and watch the video!

Enjoy… I’m having my roti with some dahl and ockra/o and chicken.

Roti with dahl and ockra and chicken

Paratha (Oil) Roti (Makes 3 large rotis)

Ingredients:
Dough:
2 cups flour
2 tsp baking powder
1 tsp shortening (lard, ghee, vegetable shortening, butter)
1 cup water

Oil and Butter Baste:
2 tbsp butter/margarine/butter substitute
1/2 cup olive oil

Directions:
Combine flour, baking powder and shortening in a large mixing bowl. Mix together until shortening is blended into the flour. Form a well in the center of the ingredients. Add water and knead together to form a soft dough. Cover dough with a damp paper towel to prevent the top from crusting and let sit for at least 30 minutes and up to 1 hour. After dough has sat for at least 30 mins, separate dough into 3 equal pieces.

Oiling off the roti:
Using a rolling pin, roll a piece of the separated dough into a large thin disk (similar to a large tortilla). Add about 1 tbsp of oil and butter baste to the rolled out dough (see end for directions for making baste). Using a knife make an incision from the center to one end of the dough, and roll dough to form a cone. Tuck ends into bottom of cone and push cone tip into the base. Repeat for other two pieces of dough. Let sit for another 30 minutes. Reserve remaining oil and butter baste for cooking the roti.

Cooking roti:
Preheat a large skillet / tawah (traditional cast iron skillet for roti) on medium heat. Roll out one oiled off roti into a large thin disk, about 1/8 inch thickness (like a large tortilla). Place roti on the warm skillet or tawah. Cook until tiny bubbles / air pockets appear on the top of the roti. Flip and baste with the remaining butter and oil baste. Cook for about 1 minute (for as long as it will take to apply the baste). Flip again and apply baste to the other side. Cook for 1 to 2 more minutes. Then remove from heat. Clap roti (if you have those skills) or put roti in a covered bowl and shake to separate the layers and release the air pockets (see video for how to).

Oil and Butter Baste (for oiling and cooking roti)
Combine 2 tbsp butter / margarine / butter substitute and 1/2 cup olive/vegetable oil in a small mixing bowl. Microwave until butter has melted (about 30 seconds). Mix together melted butter and oil. Use to baste roti.

Tips and Ramblings:
1. Roti takes time. If you try to rush it you will end up with a not so flaky dough.
2. Don’t let dough sit for more than 1 hour in the first stage or it will get dry and crusty.
3. Roti is fattening. There is no way around it if you want great roti.
4. You can substitute 1 cup flour for 1 cup whole wheat flour.
5. Traditionally roti is cooked on a tawah. I have a tawah, but found a really great cast iron skillet that is flat and more reliable than my tawah, so I prefer to use that.

Happy Cooking!

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Quick and Easy Snacks… Channa

Channa

I LOVE chick peas. In fact when I was in grad school, many nights I opened a can of chick peas added some salad dressing and that was dinner. True story. Channa is a quick and easy alternative to eating chick peas right out of the can.

Here’s another true story, one of my closest friend’s dad made the most amazing channa. I would always ask him to make it for me. Then finally I asked how he got it to taste so good. This is my version of his recipe and his tips.

This dish takes 15 minutes to cook and prep, faster if you buy Goya chick peas since they are nice and soft, right out of the can. The chick peas I am using is a bit al  (tough in texture) and needs additional cooking to get it just right.

1. Finely chop 5 heads of green onions and 3 cloves of garlic. 2. In a skillet / frying pan on medium heat cook green onions and garlic in about 1 tbsp of olive oil, for two minutes. 3. Add chick peas and water (from the can) to the green onions and garlic.4. Add 1 tsp cumin powder or geera (ground toasted cumin), salt and a pinch of cayenne pepper.  5. Cook until all the water has evaporated and the chick peas is soft.Enjoy with some mango sour.

1. Finely chop 5 heads of green onions and 3 cloves of garlic.
2. In a skillet / frying pan on medium heat cook green onions and garlic in about 1 tbsp of olive oil, for two minutes.
3. Add chick peas and water (from the can) to the green onions and garlic.
4. Add 1 tsp cumin powder or geera (ground toasted cumin), salt and a pinch of cayenne pepper.
5. Cook until all the water has evaporated and the chick peas are soft.
Remove from the heat and enjoy with some mango sour.

Channa (2 servings)

Ingredients:
1 can of cooked chick peas (about 2 cups)
5 heads of green onions (finely chopped)
3 cloves garlic (finely chopped)
1 tbsp oil
1 tsp cumin or geera (ground toasted cumin)
1/2 tsp salt
pinch of cayenne powder


Directions:

Add oil to a saute/frying pan on medium heat. When oil is hot add green onions and garlic. Cook for 2 to 3 minutes. Add chick peas, including water from the can. Add cumin, salt and cayenne powder. Cook until all the water has evaporated and chick peas are soft.

Tips and Ramblings:
1. You can use dry chick peas if you prefer. If you use dry chick peas, you will need to soak it over night, then boil until the peas are soft. At the point where you add the chick peas to the cooked green onions and garlic you would add some of the water reserved from when you boiled the peas.
2. I am a lazy cook so I use chick peas from the can, it’s just as delicious.
3. Depending on what brand of chick peas you buy, you may need to add an additional cup or two of water to help soften the chick peas. The Goya brand of chick peas is the best and is the right texture for channa.

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Quick and Easy Snacks… Plantain Chips

Plantain Chips

Today I am featuring another delicious snack that goes well with mango sour, plantain chips. Plantain chips are a simple treat and they are so easy to make. It’s another school yard favorite. Definitely something I bought many days during recess (break, as we called it) when I was in high school!

For this recipe you just need a green plantain, something to slice it really thin (you can use a knife if you are skillful), and some oil for frying (about 3 cups of canola oil).

Let’s get to it…..

First peel the plantain.This is a quick and easy way to peel a plantain.1. Cut off the tips.2. Make for diagonal slits in the plantain. 3. Insert a knife under between one slit and under the plantain's skin.4. Peel downwards (similar to how you peel a banana).5. repeat until all four pieces of skin have been removed and the plantainn is completely peeled.

First peel the plantain.
This is a quick and easy way to peel a plantain.
1. Cut off the tips.
2. Make four diagonal slits in the plantain.
3. Insert a knife between one slit and under the plantain’s skin.
4. Peel downwards (similar to how you peel a banana).
5. repeat until all four pieces of skin have been removed and the plantain is completely peeled.

1. Slice plantains into thin circular pieces. The thinner the crispier.2. In a frying pan heat 3 cups of canola oil to 350 F.3. Add plantain and cook for about 1 minute or until golden in color. 4. Drain on a paper towel. Then add some salt and enjoy!

1. Slice plantains into thin circular pieces. The thinner the crispier.
2. In a frying pan heat 3 cups of canola oil to 350 F.
3. Add plantain and cook for about 1 minute or until golden in color.
4. Drain on a paper towel. Then add some salt and enjoy!


Plantain Chips
(1 serving)

Ingredients:
1 green plantain
3 cups canola oil (for frying)
salt to taste.

Directions:
Peel plantain and slice into thin circular pieces. In a frying pan heat oil to 350 degrees Fahrenheit. Add plantain slices to oil and cook for about 1 minute or until golden. Remove from oil and drain on a paper towel. Add salt to taste.

Tips and Ramblings:
1. The thinner you slice the plantains the crispier the chips will be.
2. It’s important to drain the chips on some sort of absorbent paper or it will be soggy
3. I am using a kitchen aid slice that makes really thin chips.

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Quick and Easy Snacks… Chicken Foot

Chicken foot and sour

I should change the title of this post, cause this was not quick and easy. First let me say I got this recipe from my big sis in Guyana a long time ago, but it was given to me like this over text -” flour, curry powder, salt, geera, pepper. Mix it together to form a stiff dough, Cut in strips and fry.” So after many tries I got the proportions right. Now the dough making part is quick. Took 10 minutes. Cutting the little strips to fry took forever. Then figuring out the right temperature to fry the chicken foot was a night mare. Okay, I might just be exaggerating a bit, but it was work y’all. Somehow I figured it out and made some pretty amazing chicken foot to go with delicious mango sour (click link for recipe).

In a small mixing bowl combine 1 cup flour, 1 tbsp curry powder, 1 tsp cumin powder or geera, a pinch of cayenne powder and salt to taste.

In a small mixing bowl combine 1 cup flour, 1 tbsp curry powder, 1 tsp cumin powder or geera, a pinch of cayenne powder and salt to taste.

1.Mix ingredients together. 2. Make a well in the center of the mixed ingredients and add about 1 cup water.3. Knead to make a stiff dough.

1.Mix ingredients together.
2. Make a well in the center of the mixed ingredients and add about 1 cup water.
3. Knead together to  make a stiff dough.

1. Roll dough on a floured surface until it is really thin.2. Cut into two.3. Roll one half out until it almost doubles in size. Then cut in two.4. Cut into a square.5. Using a sharp knife cut into tiny strips.6. Cook in hot (about 250 F) oil, until golden brown. 7. Remove from oil and allow to cool, preferably on paper towels. Enjoy with some delicious mango sour.

1. Using a rolling pin, roll dough on a floured surface until it is really thin.
2. Cut into two.
3. Roll one half out until it almost doubles in size. Then cut in two.
4. Cut pieces into squares.
5. Using a sharp knife cut into tiny strips.
6. Cook in hot (about 250 F) oil, until golden brown.
7. Remove from oil and allow to cool, preferably on paper towels.
Enjoy with some delicious mango sour.

Chicken Foot

Ingredients:
1 cup flour
1 tbsp curry powder
1 tsp cumin powder or geera
pinch of cayenne powder
salt to taste
1 cup water
3 cups canola oil for frying

Directions:

In a small bowl combine all the dry ingredient. Make a well in the center of the dry ingredients and add water. Knead together water and dry ingredients to make a stiff dough. Roll dough out on a floured surface until really thin. Divide dough into two halves. Roll half out until it doubles in size, then cut in two halves. Cut halves into squares, then using a sharp knife cut into strips. Repeat process for other half of dough. Fry strips of dough in hot oil (about 250 degrees Fahrenheit) until golder brown. Remove from heat and drain on paper towel. Let cool and enjoy with some mango sour.

Tips and Ramblings:
1. If I had to make a big batch of chicken foot to save my life, I would be dead. No joke. I was completely tired of cutting tiny strips but it was so good it was totally worth it.
2. If you have a better recipe for chicken foot, please feel free to share.

Happy Cooking!

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The ultimate Guyanese relish… Mango Sour.

Mango Sour

Mango sour goes with everything savory, that you want to add a little kick and bit of sour flavor to. It’s most famous accompaniments have to be snacks such as, chicken foot, channa and plantain chips. These are definitely school yard favorites. When I visit Guyana my trip is not complete until I go to the snack stand on the corner and get some chicken foot and sour. Yum. Today I am featuring a quick and easy way to make mango sour.

This sour takes about 5 minutes to prep and 20 minutes to cook…

For this simple recipe you will need. 2 green mangoes (peeled and diced), 1/2 a medium onion (chopped), 2 cloves garlic, 1 wiri wiri pepper, 1 tsp cumin powder, 2 tbsp vinegar and salt to taste.1. Combine mangoes, onions, garlic and pepper in a food processor with 1/2 cup water and blend until very fine. 2. Place blended ingredients in a small pot. 3. Add 1 cup water, salt and cumin powder and bring to a boil. 4. Boil for 20 mins (stirring constantly). Then add vinegar and boil for an additional 5 minutes.6. Remove from heat and let cool. Enjoy with your favorite Guyanese savory snack.

For this simple recipe you will need: 2 green mangoes (peeled and diced), 1/2 a medium onion (chopped), 2 cloves garlic, 1 wiri wiri pepper, 1 tsp cumin powder, 2 tbsp vinegar and salt to taste.
1. Combine mangoes, onions, garlic and pepper in a food processor with 1/2 cup water & blend.
2. Place blended ingredients in a small pot.
3. Add 1 cup water, salt and cumin powder and bring to a boil.
4. Boil for 20 mins (stirring constantly). Add Vinegar and continue to boil for an additional 5 minutes.
5. Remove from heat and let cool. Enjoy with your favorite Guyanese savory snack.

Mango Sour (spicy)

Ingredients:
2 green mangoes (peeled and diced)
1/2 medium onion (chopped)
2 cloves garlic
1 wiri wiri pepper (or any really hot pepper)
1 tsp cumin powder
2 tbsp white vinegar
1 1/2 cups water
salt to taste

Directions:
Combine mangoes, onion, garlic, wiri wiri pepper and 1/2 cup water in a food processor or blender and blend until really fine. Place blended ingredients, cumin powder, salt and 1 cup water in a small saucepan on medium heat and bring to a boil. Stir constantly to avoid burning or sticking. Boil for 20 minutes then add vinegar. Continue to boil for about 5 minutes. Then remove from the heat and let cool.

Tips and Ramblings:
1. I used to make sour without the food processor part for years and it took hours. I boiled the mango until it was soft and almost jam like. This method is much quicker with the same flavors.
2. You can add different spices to your sour to achieve the flavor you want.
3. Adding a bit of vinegar at the end helps the sour to last longer. I store my sour in the fridge and it lasts about a week, before it’s all gone or turns bad.

Happy Cooking!

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Making Pastries… Pine (Pineapple) Tarts

photo(36)

You all know the story, from my last post. I’ve been trying to get this video tutorial up for the past two weeks. Well, I finally figured it all out. In the first half of this post I’m featuring a video tutorial on how to make basic short crust pastry dough (recipe follows at the end). Then, I have instructions on how to make pine (pineapple) tarts: from making the filling, to shaping the tarts. Pine tarts are a favorite Guyanese breakfast pastry, but it is often eaten as an after school snack, or a light lunch with some fruit juice.

How to make Guyanese short crust pastry dough (this video has no audio).

Making Pine Tarts.

First the filling….

I am using 3 cups crushed pineapples, 1 cup granulated sugar and 1 tsp cinnamon powder (you can use less cinnamon if you like).Combine ingredients in a small sauce pan.

I am using 3 cups crushed pineapples, 1 cup granulated sugar and 1 tsp cinnamon powder (you can use less cinnamon if you like).
Combine ingredients in a small sauce pan and mix together.

Cook on medium heat, stirring constantly, until all the pineapple juice has cooked down. Reduce heat if pineapples begin to burn.

Cook on medium heat, stirring constantly, until all the pineapple juice has cooked down. Reduce heat if pineapples begin to burn. Remove from heat when pineapples cook down to a thick jam-like consistency.

Shaping the pastry dough to form pine tarts (this video has no audio)….

Coat pine tarts with a beaten egg yolk and bake for 20 mins at 350 degrees Fahrenheit.

Place shaped pine tarts on a baking sheet coated with parchment paper. Coat pine tarts with a beaten egg yolk and bake for 20 minutes at 350 degrees Fahrenheit.

Let cool. Then enjoy!

Let cool. Then enjoy!

Pine Tarts, pinetarts, pineapple tarts

Guyanese Short Crust Pastry Dough (Makes 1lb pastry dough)

Ingredients:
4 cups flours
1 cup vegetable shortening (1 stick)
1/4 cup butter
about 8 Tbsp ice cold water

Directions:
Rub/cut/mix shortening and butter into flour until mixture forms a bread crumb like texture. Add ice water, 1 tbsp at a time, and pinch mixture together to form a soft dough. Do not knead. Separate mixture into two and chill in the refrigerator for as least 1 hour. When chilled, use dough to make any Guyanese pastry combination.

Pine (Pineapple) Tarts (makes about 1 dozen)

Ingredients:
Filling:
3 cups crushed pineapples
1 cup granulated sugar
1 tsp cinnamon powder
1 egg yolk (beaten)
(You will need a large circular object to use as a mould and a rolling pin)

Crust:
1 lb short crust pastry dough (see above for recipe)

Directions:
Preheat oven to 350 degrees Fahrenheit.

Filling: combine all the ingredients into a small saucepan and cook on medium heat until pineapple juice cooks down and mixture forms a jam-like paste. Set aside and let cool.

Crust:(See above).

Shaping pine tarts: Separate pastry dough into 10 or 12 pieces. Roll each piece on a floured surface until dough is the thickness of a coin. Using a circular mould cut rolled dough into circles. Fill circle with a heaped tablespoon of pineapple filling and shape into a triangle. Seal ends with a fork. Place on a baking sheet lined with parchment paper,  then coat with egg yolk and bake at 350 degrees Fahrenheit for 20 to 25 mins.

Tips and Rambling:

1. Now that you know how to make pastry dough you can make pine tarts, patties, cheese rolls, cheese pies and many other Guyanese short crust pastries.

2. You can make the pine tart filling as sweet as you like, or not so sweet if you prefer, but adding more or reducing the amount of sugar.

3. Some people also add ground cloves to their pine tart filling.

4. In the video I add the butter after I’ve mixed in the shortening to ensure that it is well blended. You can add the butter at the same time as the shortening if you prefer.

Happy Cooking!

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Altee had a little… Lamb Stew

Lamb Stew

This has been a trying week for blogging. So permit me to vent a little. Originally, I wanted to post my pine tart recipe, since I made some really flaky pine tarts last week. I thought I would be clever and film the entire process because it is difficult to make short crust pastry just right, if you’re notquite sure what you’re doing. Well the stupid movie/video editor on my husbands brand new HP laptop requires a rocket scientist to figure it out.  Sigh. So I paid the $4.99 at onetruemedia.com to use their video editor, which I’ve used before for personal youtube videos (not on this blog). Well after waiting a day for the videos to upload I got a dreaded error message. Sigh. So I tried again. No luck. Sigh again. So I was going to just take snap shots from the video and post the recipe anyways, but I don’t want to give up. I want it to be, how I want it to be! So I will try again.  Today, I am sharing a recipe for lamb stew instead, cause everyone loves a little bit of lamb and this stew is plate licking good.

Let’s make some lamb stew…

I'm using about 1 1/2 lbs of lamb. Taken from a boneless leg of lamb and cut into 1.5 inches chunks.

I’m using about 1 1/2 lbs of lamb. Taken from a boneless leg of lamb and cut into 1 1/2 inch chunks.

To remove some of the gamey taste of lamb, wash the lamb with a bit of flour. The longer the lamb sits in the flour the less of a game meat taste (or after taste) it will have.

To remove some of the gamey taste of the lamb, wash the lamb with a bit of flour.
Tip: the longer the lamb sits in the flour the less of a game meat taste (or after taste) it will have.

For this stew I am using, 1 tbsp granulated garlic, 1 tbsp dried Guyanese Thyme, 1 tbsp light brown sugar, 1 tsp cumin powder, 1 tsp black pepper, 1 tsp salt, 1/2 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp smoked paprika

For this stew I am using, 1 tbsp granulated garlic, 1 tbsp dried Guyanese thyme, 1 tbsp light brown sugar, 1 tsp cumin powder, 1 tsp black pepper, 1 tsp salt, 1/2 tsp cayenne pepper, 1 tsp dried oregano, and 1 tsp smoked paprika. As well as 1 large onions chopped and 1 can of petite diced tomatoes (not pictured here).

Add all of the seasoning (minus onion and tomatoes) to the lamb and let marinade for at least an hour. I usually marinade my lamb over night.

Add all of the seasoning (minus onion and tomatoes) to the lamb and let marinade for at least an hour. I usually marinade my lamb over night.

Now for the cooking part…

Cook diced onions with 3 tbsp oil (I'm using olive oil) on low heat, until brown and soft. You want a nice caramelized flavor. This may take about 20 mins.

Cook diced onions with 3 tbsp oil (I’m using olive oil) on low heat, until brown and soft. You want a nice caramelized flavor. This may take about 20 mins. I’m cooking my lamb in a pressure cooker, but you can use a stockpot, a dutch oven or a slow cooker. Just depends on how much time you have.

Add can of petite diced tomatoes to the caramelized onions and cook down until most of the liquids have evaporated.

Add can of petite diced tomatoes to the caramelized onions and cook down until most of the liquids have evaporated.

Add marinaded lamb to the tomatoes and onions and saute for 10 minutes on high heat. Then, add two to three cups of water (enough to cover the lamb) and pressure cook for 20 minutes or until lamb is tender.If you are not pressure cooking after adding the water, cook in a covered pot on medium heat for 1 hour or until lamb is tender.

Add marinaded lamb to the tomatoes and onions and saute for 10 minutes on high heat. Then, add two to three cups of water (enough to cover the lamb) and pressure cook for 20 minutes or until lamb is tender.
If you are not pressure cooking after adding the water, cook in a covered pot on medium heat for 1 hour or until lamb is tender.

Once the lamb is tender, I typical let the gravy, broth, saucy stuff in the stew cook down on medium heat until it forms a thick stew. This stew is delicious with rice, roti or bread.

Lamb Stew (Spicy)

Ingredients
1 1/2 lbs Lamb (preferably boneless leg of lamb cut into 1 1/2 inch chunks)
1 large yellow onion diced
1 can petite diced tomatoes (about 2 cups, can be substituted for 4 fresh Roma tomatoes)
3 tbsp extra virgin olive oil
1 tbsp granulated garlic
1 tbsp light brown sugar
1 tbsp dried Guyanese thyme
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp cumin powder
1 tsp dried oregano
1/2 tsp cayenne pepper
About 1 cup flour for washing the lamb
2 cups water

Directions:
Cut lamb into 1 1/2 inch chunks. Add flour to lamb, Mix until lamb is coated with the flour. Then wash flour from the lamb.
Combine granulated lamb, garlic, brown sugar, thyme, salt, pepper, paprika, oregano, cumin, and cayenne pepper in a large bowl and let marinade for at least an hour. Dice onions. In a large stock pot, pressure cooker or dutch oven cook onions on low heat in olive oil until onions caramelize (become brown and soft). Add tomatoes to cooked onions and cook until liquids cook down and tomatoes and onions form a thick paste-like sauce. Add marinaded lamb and saute for 10 minutes or until lamb is a bit brown. Add 2 cups water and if using a pressure cooker, pressure cook for about 20 minutes or until lamb is tender. If using a stock pot or dutch oven, cook covered, on medium heat for about an hour, or until lamb is tender and gravy becomes a thick stew. If you are pressure cooking, once the meat is tender cook uncovered for about 10 additional minutes until gravy becomes a thick stew.

Tips and Ramblings:
1. This is my original recipe. I typically make lamb curry but wanted lamb stew and viola, I made this beauty.
2. This stew is a bit on the spicy side. Real Guyanese people would probably add a wiri wiri pepper to this stew. I’m not that brave.
3. You can use fresh ingredients for any of the dried ingredients listed.
4. You can use fresh garlic and tomatoes for a more complex flavor.
5. Washing the lamb with flour is a great way to remove some of the gamey taste. In fact, once I made lamb curry and everyone thought that it was beef cause I OD’ed on the flour washing process.

Happy Cooking!

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