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Barbados Stew

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(Recipe ID: 188)

Serves 4

Preparation time: 15 minutes; Cook time: 1 1/4 hours

Source: Vito De Carolis

Head to the islands for dinner.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Lamb shoulder, cut in 1-inch cubes
  • 1/4 cup All-purpose flour
  • 1 teapsoon Coarse sea salt *
  • 1 teaspoon Fine sea salt *
  • 1/2 teaspoon Pink peppercorn, freshly ground *
  • 2 tablespoons Unsalted butter
  • 1 Onion, sliced
  • 1/2 cup Celery leaves and ribs, coarsely chopped
  • 1/2 cup Green bell pepper, coarsely chopped
  • 1 teaspoon Green chilli, seeded and chopped
  • 1 Clove garlic, minced
  • 1/2 cup Water
  • 1 teaspoon White wine vinegar *
  • 1 Cucumber, pared, seeded and diced
  • 2 Bananas


  1. Mix flour, fine salt, and peppercorn.
  2. Coat lamb cubes with  flour mixture.
  3. Melt butter in Dutch oven, add meat and brown all sides, remove and put aside.
  4. Add onion, celery, green bell pepper, chili, and garlic; cook over low heat until tender, stir in water, vinegar and coarse sea salt.
  5. Return to the pan.
  6. Cover and simmer 1 hour or until meat is tender.
  7. Stir in cucumber, and tomatoes.
  8. Simmer, covered for 10 minutes.
  9. Peel bananas, slice and add to meat, stir well and serve hot.

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