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

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