02-20-2007, 03:25 AM
Ingredients :
3 x Habanero (6 Jalapeno) chiles stems removed, chopped
1 sm bell pepper, chopped
2 lb Boneless lamb (goat) cut into 2" cubes
2 tbl Vegetable oil
2 med onions, chopped
4 x Cloves garlic, chopped
1/2 cup Chopped celery
1 tsp Finely chopped fresh ginger
2 med tomatoes, peeled and chopped
3 tbl Lime juice
1 tsp Ground cumin
1 tsp Ground allspice
1 tbl Vinegar
1 lrg cucumber, peel, chop
1/4 cup Pitted green olives
1 tbl Capers
Method :
Brown the meat in oil; remove and drain. Add the onions, garlic, celery, ginger, chiles, and bell pepper to the pan and saute until the onions are soft.
Combine the meat, onion mixture, tomatoes, lime juice, cumin, allspice and cover with water. Simmer the mixture until the meat is very tender and starts to fall apart, about 1 1/2 hours, adding more water if needed.
Add vinegar, cucumber, olives and capers and simmer another 15 minutes. Heat Index = 5
3 x Habanero (6 Jalapeno) chiles stems removed, chopped
1 sm bell pepper, chopped
2 lb Boneless lamb (goat) cut into 2" cubes
2 tbl Vegetable oil
2 med onions, chopped
4 x Cloves garlic, chopped
1/2 cup Chopped celery
1 tsp Finely chopped fresh ginger
2 med tomatoes, peeled and chopped
3 tbl Lime juice
1 tsp Ground cumin
1 tsp Ground allspice
1 tbl Vinegar
1 lrg cucumber, peel, chop
1/4 cup Pitted green olives
1 tbl Capers
Method :
Brown the meat in oil; remove and drain. Add the onions, garlic, celery, ginger, chiles, and bell pepper to the pan and saute until the onions are soft.
Combine the meat, onion mixture, tomatoes, lime juice, cumin, allspice and cover with water. Simmer the mixture until the meat is very tender and starts to fall apart, about 1 1/2 hours, adding more water if needed.
Add vinegar, cucumber, olives and capers and simmer another 15 minutes. Heat Index = 5