-
1
NOTE: While this dish is traditionally made with kid, other meats, poultry or seafood are all delicious in this recipe.
-
2
Heat 1/2 tablespoon of the oil in a Dutch oven over medium-high heat.
-
3
Season lamb with salt and pepper and brown on all sides, working in batches if necessary to keep from crowding the pan.
-
4
With a slotted spoon, transfer the lamb to a platter lined with paper towels.
-
5
Pour off any fat.
-
6
Heat the remaining 1/2 tablespoon oil over medium heat.
-
7
Add onions, scallions or chives, garlic and ginger; cook, stirring, until the vegetables are soft but not brown, about 3 minutes.
-
8
Stir in Colombo Powder and cook, stirring, until fragrant, about 1 minute.
-
9
Return the lamb to the pan.
-
10
Add 5 cup of stock or water, tomato paste and thyme.
-
11
Bring to a boil, reduce heat and simmer, uncovered, for 1 hour.
-
12
Add boniatos or potatoes and calabaza or squash and continue to cook, covered, for 30 minutes more, or until very tender.
-
13
Add additional stock or water as necessary to keep the stew moist.
-
14
(The stew can be prepared 2 days ahead to this stage and reheated.)
-
15
Just before serving, stir in lime juice and adjust seasonings with salt and pepper.
-
16
Sprinkle with cilantro and serve.
