Jamaican Curried Lamb Stew: Cooking it

Now that all the hard preparation work is done, it's time for fun. The first step is to chop some onions. Here are the ingredients that you want to gather together for this final step.


First we sauté the onions. I do this in my large stew pot. I start with coconut fat or oil in my pot.

3-4 large onions, large dice. (This is to taste.)
Once those are at least translucent we want to add the lamb mixture. You then brown the lamb. Sometimes I forgo the browning step if I'm in a hurry and it still comes out wonderfully.

Then I want to make sure that I have at least

8-10 carrots, large dice 8-10 parsnips, large dice

I put those on top of the lamb and onions. I think add two more table spoons, three if you like curry, on top of the vegetables. I think put in 2 13 ounce cans of coconut milk. And then add enough chicken stock, don't use beef stock but if you want use vegetable stock, until at least the meat is completely covered.

I stew it on the stop stove top. First I bring the stew to a boil and then turn the flame down and cook it for about 3 hours. I serve it over rice in a bowl and use a slotted spoon so that the rice isn't drowning in the stewing liquid. Feel free to add more stewing liquid if you want. Enjoy!