Lamb Colombo

Name: Lamb Colombo
Prep time: 20 min
Total time: 1 h 20 min
Yield: Yield: 6 servings
Cuisine: Martinican
Ingredients: 2 Tbsp tomato paste; 1 recipe Colombo Seasoning (see Tip); 2 Tbsp minced peeled fresh ginger; 6 large garlic cloves, minced; 4 cups [945 ml] chicken broth, vegetable broth, or water, plus more as needed; 4 cups [945 ml] chicken broth, vegetable broth, or water, plus more as needed; 1 Tbsp chopped fresh thyme leaves, or ½ tsp dried thyme; 1 Tbsp chopped fresh thyme leaves, or ½ tsp dried thyme; 1 Tbsp kosher salt; 1½ lb [680 g] leg of lamb, trimmed of fat and cut into 1 in [2.5 cm] cubes; 1 bunch green onions, white and green parts, finely chopped; 1 yellow onion, finely chopped; 2 Tbsp vegetable oil, plus more as needed; 1 tsp freshly ground black pepper; Steamed brown or white rice, for serving; 4 cups [945 ml] chicken broth, vegetable broth, or water, plus more as needed; 1 lb [455 g] Yukon gold potatoes, peeled and cut into 1 in [2.5 cm] pieces (about 2 cups [475 ml]); 1 lb [455 g] calabaza, pumpkin, or butternut squash, peeled, seeded, and cut into 1 in [2.5 cm] pieces (about 2 cups); 1 lb [455 g] calabaza, pumpkin, or butternut squash, peeled, seeded, and cut into 1 in [2.5 cm] pieces (about 2 cups); 1 lb [455 g] calabaza, pumpkin, or butternut squash, peeled, seeded, and cut into 1 in [2.5 cm] pieces (about 2 cups); ¼ cup [10 g] chopped fresh cilantro leaves, for garnish; Lime wedges, for serving; Steamed brown or white rice, for serving

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Islas

By Von Diaz

Published 2024

About

Lamb curries are a staple in many cultures, and this dish from Martinique features Colombo powder, a mild curry blend carried to the Caribbean by Sri Lankan laborers who were brought to work sugar plantations. Colombo powder, named for Sri Lanka’s largest city, is widely used in Martinique, Guadalupe, and other French Caribbean islands. The spice blend traditionally includes toasted ground rice (which thickens as it flavors), brown mustard seeds, and fenugreek. This pared-down version uses

Ingredients

Americas
Martinique
Main course
Gluten-free
Caribbean

Ingredients

Method