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Bequian Lamb Stew

Monday, 26 May 2008


This recipe is quite popular in the Grenadines, where the population does not consider it particularly hot. But I say it creates enough heat to melt the polar icecap! Most people would use a maximum of 2 habaneros, so make adjustments according to your palate.


At a glance
Cooking Method
Heat Level
Main Course

  • 2 pounds lamb cut into 1/2-inch cubes

  • 1 1/2 cups red wine

  • 3 tablespoons peanut oil

  • 4 cloves garlic, finely chopped

  • 1 large onion, coarsely chopped

  • 2 bay leaves

  • 1/4 cup tomato paste

  • 4 red habanero chiles, stems and seeds removed, coarsely chopped

  • Salt to taste

  • Methods/steps

    Marinate the lamb in wine for 3 hours. Remove the lamb and reserve the wine.

    In a large skillet, heat the oil over medium heat. Add the lamb and saute until lightly browned on all sides. Add the garlic and onion and saute until the onion is translucent. Lower the heat and add the bay leaves, tomato paste, salt, wine, and the habaneros.

    Simmer until the lamb is tender, about 30 minutes. Remove the bay leaves and serve.

    Serves: 4

    Heat Scale: Extremely Hot



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