Trinidadian · intermediate
Trinidadian Coconut Callaloo Lamb Stew
Tender halal lamb chunks simmered with green seasoning, fresh callaloo leaves, sliced okra, and creamy coconut milk.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Marinate cubed lamb in Trinidad green seasoning, minced garlic, and salt for 15 minutes.
- 02
Heat coconut oil in a heavy Dutch oven over medium-high heat.
- 03
Brown marinated lamb in batches for 6 to 8 minutes until seared on all sides, then transfer to a plate.
- 04
Add sliced okra, minced scotch bonnet pepper, and callaloo spinach to the pot, sauteing for 3 minutes until wilted.
- 05
Return cooked lamb to the pot and pour in coconut milk along with 1 cup of water, bringing the liquid to a boil.
- 06
Reduce heat to low, cover tightly, and simmer for 40 minutes until lamb is tender and greens melt into a thick stew.
A LITTLE KITCHEN KNOW-HOW
Herb Marinade Infusion
Coating proteins in a ground herb paste of garlic, culantro, and green onions to penetrate deep before searing.
Notes from the kitchen
- Keep the scotch bonnet pepper whole while simmering if a milder spice level is preferred.
- Serve alongside hot steamed rice or warm flatbread to soak up the rich coconut gravy.
- Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.