1 T Canola oil
1 1/2 lb Lamb leg meat, trimmed of
-fat and cut in 1″ cubes 1 Onion, finely chopped
8 Scallions -OR-
2 bn Chives, finely chopped
6 Cloves garlic, finely
-chopped 2 T Finely chopped fresh ginger
3 T Colombo powder (see recipe)
5 c Up to …
6 c Defatted reduced-sodium
-chicken stock, vegetable -stock or water 2 T Tomato paste
2 t Chopped fresh thyme -OR-
1/2 t Dried thyme
1 lb Boniatos* or potatoes,
-peeled & cut into 1″ cubes 1 lb Calabaza or butternut
-squash, peeled, seeded & -cut in 1″ cubes 1 T Fresh lime juice
1/4 c Chopped fresh cilantro
-for garnish * Boniato – a Carribbean Sweet potato that is not as sweet as an American sweet potato – you can substitute any good boiling potato, such as Yukon Gold. NOTE: While this dish is traditionally made with kid, other meats, poultry or seafood are all delicious in this recipe. Heat 1/2 T of the oil in a Dutch oven over medium-high heat. Season lamb with salt and pepper and brown on all sides, working in batches if necessary to keep from crowding the pan. With a slotted spoon, transfer the lamb to a platter lined with paper towels. Pour off any fat. Heat the remaining 1/2 T oil over medium heat. Add onions, scallions or chives, garlic and ginger; cook, stirring, until the vegetables are soft but not brown, about 3 minutes. Stir in Colombo Powder and cook, stirring, until fragrant, about 1 minute. Return the lamb to the pan. Add 5 c of stock or water, tomato paste and thyme. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Add boniatos or potatoes and calabaza or squash and continue to cook, covered, for 30 minutes more, or until very tender. Add additional stock or water as necessary to keep the stew moist. (The stew can be prepared 2 days ahead to this stage and reheated.) Just before serving, stir in lime juice and adjust seasonings with salt and pepper. Sprinkle with cilantro and serve.