Guyanese Casareep Lamb

Ingredients

Meat

• 3-4lbs boneless lamb leg or shoulder, trimmed of excess fat, cut into 2 inch pieces
• 2 limes, sliced in half
• 1 teaspoon salt

Meat Seasoning

• 3 ½ heaping tablespoons green seasoning
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 tablespoon casareep

For Sautéing

• 3 tablespoons olive or grapeseed oil
• 1 cup onion, diced
• 2 wiri wiri peppers whole, substitute with 1 scotch bonnet or 1 habanero (optional)
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh basil
• 2 medium garlic cloves, minced
• 2 tablespoons casareep
• 2 teaspoons brown sugar
• 2 teaspoons salt
• 2 stems scallions, finely minced

Instructions

Wash the lamb

1. After trimming the excess soft and hard fat off the lamb and cutting it into 2-inch pieces, place it in a large bowl. Squeeze the two limes over the lamb, add the salt and mix. Fill the bowl with water just until it covers the meat. Let it soak in the acidic water for 15 minutes.
2. After 15 minutes, toss the limes in the trash. Tilt the bowl, use your hands to hold the meat back and drain the water from the bowl then fill it with clean water. Toss the meat around with a spoon or your hands and drain the water again. Repeat this twice more to rinse the lime water away from the meat. Pat the lamb dry with paper towels.

Season the lamb

1. Combine the green seasoning, seasoned salt, paprika, black pepper, and casareep in the same mixing bowl. Mix well to ensure the lamb is evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour or overnight for best results.

Cook and serve

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, pepper, thyme, and basil. Sauté for 2-3 minutes until the onions are tender. Add the garlic and sauté for 30 seconds, then add the marinated lamb to the pot.
2. Toss the onions and other aromatics together with the lamb. Cover the pot with a lid and allow it to cook for 15-20 minutes undisturbed to allow the lamb to release its juices and dry down slightly. After 15-20 minutes, add the casareep, brown sugar, and salt. Stir to combine.
3. Pour enough boiling water over the lamb to just barely cover it. Cover the pot with a lid and reduce the heat to low. Let it simmer for about 30 minutes or until the lamb is tender. Stir occasionally to prevent sticking and to ensure even cooking.
4. Taste the lamb and adjust the seasoning with more salt or pepper if needed. Stir in the scallions and cook for an additional 2 minutes.
5. Serve the casareep lamb as an appetizer, with hot bread, rice, or your favorite side dish. (alica’spepperpot)