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Pepperpot with Parsnips and Carrots
1 pound lamb or goat stew meat, on the bone, cut into several large chunks
½ Spanish onion, chopped finely
about 1 cup low-sodium beef stock
1 large carrot or two small carrots, sliced into discs ¼” thick
1 large parsnip, sliced into discs or half-discs ¼” thick
½ cup diced potatoes (about ½” cubes), preferably yukon gold
1 tablespoon brown sugar
1 cinnamon stick (2 inches)
3 tablespoons cassareep (see notes here for more information in this ingredient)
1/3 teaspoon wiri-wiri hot pepper sauce (habanero can be substituted)
salt and freshly cracked black pepper to taste
Season meat on all sides with salt and pepper. In stockpot, brown meat on high heat in canola oil. Remove and reserve. In same pot, sauté onions on medium high heat until translucent. Deglaze with stock. Add the browned meat and add enough water to cover. Bring to a boil and then simmer with the lid partially closed. Add the cassareep, sugar, the wiri-wiri and stir.
After one hour, add the cinnamon stick. Add more water or stock if necessary. Keep simmering until meat begins to soften (about ½ hour). Add vegetables and keep simmering until vegetables are soft but not mushy. Check for seasoning.
Serve with rice or bread. Serves 2-3.
©2011 Darrin DuFord