• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lamb Colombo

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • 1 tb Canola oil
  • 1 1/2 lb Lamb leg meat, trimmed of
  • -fat and cut in 1" cubes
  • 1 Onion, finely chopped
  • 8 Scallions -OR-
  • 2 bn Chives, finely chopped
  • 6 Cloves garlic, finely
  • -chopped
  • 2 tb Finely chopped fresh ginger
  • 3 tb Colombo powder (see recipe)
  • 5 c Up to ...
  • 6 c Defatted reduced-sodium
  • -chicken stock, vegetable
  • -stock or water
  • 2 tb Tomato paste
  • 2 ts Chopped fresh thyme -OR-
  • 1/2 ts Dried thyme
  • 1 lb Boniatos* or potatoes,
  • -peeled & cut into 1" cubes
  • 1 lb Calabaza or butternut
  • -squash, peeled, seeded &
  • -cut in 1" cubes
  • 1 tb Fresh lime juice
  • 1/4 c Chopped fresh cilantro
  • -for garnish


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

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