Caribbeanpumpkincurrycolombodegiraumon Food
CARIBBEAN CURRIED LAMB
This recipe was adapted from chef G. Garvin of TVOne Cooking shows! (Episode 43 : Carried Away Caribbean ) My family loves a walk on the wild side every once in while. Great for a special occasion I hope you enjoy!
Provided by fiveftfox
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place a large stock pot with olive oil over a medium high heat
- Season the cubed lamb
- Place in pot
- Add garlic, scallions and curry powder. Mix well
- Next add onions, ginger, scotch bonnet
- Add all spice and fresh thyme, add parsley
- Add salt and pepper
- Next add lime juice and coconut cream. Stir
- Next evenly add the curry and mix well
- Let simmer for approximately 3 minutes
- Place your sweet basil into the pot and stir
- Add butter and mix until it's melted
- Add the chicken stock and stir
- Cover and let simmer for approximately 25-30 minutes
- Serve over rice .
Nutrition Facts : Calories 954.8, Fat 79.4, SaturatedFat 24.4, Cholesterol 156.8, Sodium 1067.9, Carbohydrate 22.7, Fiber 3.4, Sugar 8.5, Protein 39.6
CARIBBEAN PUMPKIN CURRY/COLOMBO DE GIRAUMON
I've been making this for over 10 yrs & it's one of my favorite recipes. Even people not crazy about pumpkin, curry or ethnic foods swoon over this. Great as a main dish over rice or as a side. I do not eat meat so I omit bacon. In that case, don't worry about using unsalted butter. If vegan you can use all oil. If you live in a Latino community look for Calabaza in produce dept, otherwise, Butternut or Hubbard squash works wonderfully as well--don't use anything canned! This is from Elisabeth Lambert Ortiz Complete book of Caribbean Cooking, 1973.
Provided by Somogirl
Categories Curries
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in a heavy large saucepan. Add the bacon, onion and green pepper and cook stirring from time to time until onion is tender but not browned.
- Add the curry powder and cook, stirring for a minute or two.
- Add the cloves, tomatoes, pumpkin, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning.
- When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
- There should be barely any liquid left at end of cooking.If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up,Watch carefully and boil away most of the liquid.Turn off heat and enjoy*.
Nutrition Facts : Calories 201.2, Fat 17.2, SaturatedFat 5.9, Cholesterol 23, Sodium 162.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.4, Protein 3.8
CARIBBEAN PUMPKIN AND BLACK BEAN SOUP
Categories Soup/Stew Bean Vegetarian Quick & Easy Dinner Lunch Pumpkin Fall Healthy Vegan Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
- Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.
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