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West Indian Carbonnade

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  Oil 30 Milliliter (2 Tablespoon)
  Lamb shoulder 3 1⁄2 Pound, boned (1.5 Kilogram)
  Canned tomato and onion cook in sauce 26 1⁄2 Ounce (2 Cans, 376 Gram /13 1/4 Ounce Size, Homepride)
  Potato 1
  Sweet potato 1
  Celery stick 1
  Courgettes 2
  Dessert apple 1
  Firm pears 1

Trim skin and excess fat from meat and cut into chunks.
Heat the oil in a large flameproof casserole.
Add the meat and cook over a high flame until browned on all sides.
Add the Tomato and Onion Cook-in-Sauce, cover and simmer gently for 50 minutes.
Meanwhile peel the potato and sweet potato and cut them into chunks.
Slice the celery and courgettes.
Add all the vegetables to the casserole, cover and continue cooking for 30 minutes.
Peel and core the apple and pear and cut them into small pieces.
Add them to the casserole and cook for 10 minutes.
Serve hot with crusty bread or rice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5227 Calories from Fat 3283

% Daily Value*

Total Fat 365 g561.2%

Saturated Fat 149.7 g748.5%

Trans Fat 0 g

Cholesterol 1127.3 mg375.8%

Sodium 5261.7 mg219.2%

Total Carbohydrates 200 g66.8%

Dietary Fiber 35.8 g143%

Sugars 45.8 g

Protein 291 g581.6%

Vitamin A 575.4% Vitamin C 369.2%

Calcium 51.8% Iron 200.9%

*Based on a 2000 Calorie diet

West Indian Carbonnade Recipe