Guyanese Casareep Lamb

Guyanese casareep lamb is a finger-licking dish made with chunks of lamb simmered in casareep, a thick, dark syrup derived from cassava. Small cuts of lamb are sautéed with aromatics, then simmered in casareep. This dish is perfect as an appetizer or served alongside chow mein, fried rice, or sliced bread.

This recipe was inspired by my friend Roxanne whom you might remember from my beef curry post. She left a voice message on Whatsapp (because that's how busy moms communicate these days) telling me about this absolutely delicious casareep lamb she had and that I had to share it with my followers. I was hooked. She didn't have a recipe of course, but after describing it I knew I could make it the same way we make casareep chicken. The very next day I went to the halal meat market and bought chunks of lamb leg to make this recipe. The version she had contained cuts of lamb with bones, but I decided to make mine boneless.

My father and I cooked this together and we enjoyed it with with Guyanese-style fried rice, but I think it would taste amazing alongside chow mein or even with slices of Guyanese plait bread. You could even just serve this as an appetizer with a bunch of cocktail toothpicks on the table.

What is casareep?

Casareep is a cooking ingredient made from the extracted juice of grated bitter cassava. This juice is boiled until it thickens into a dark, syrupy liquid. The flavor is slightly sweet and tangy, with a hint of bitterness. Casareep is an ingredient sourced from the Amerindian people of Guyana and commonly used in Guyanese cuisine, particularly in the Amerindian dish pepperpot, a rich meat stew. We also use it to season meat and sometimes to add color to certain dishes. It's the main ingredient in casareep chicken and this casareep lamb recipe.

Best cut of lamb for casareep lamb

You can make this recipe with small cuts of lamb, either boneless or bone-in. I used a lamb leg with bones, but I cut away the meaty parts for this recipe and reserved the bony parts to make a stew for another day. The halal meat market is my favorite place to buy meat. The meat is fresh and the butcher is always willing to cut the meat to the size I prefer. I had him cut the lamb into small pieces for stew, brought it home and further chopped it into approximately 2-inch pieces for this recipe.

These cuts will work best for this recipe:

• Leg - Lamb leg has a high meat-to-bone ratio and can be bought boneless.
• Shoulder chops - These can also be bought boneless. They have lean, juicy meat with bones and generous marbling that keep the meat moist.
• Loin - Loin chops are very tender and lean, which also makes them ideal for this recipe.

Ingredients

1. Lamb chunks
2. Casareep
3. Brown sugar
4. Green seasoning
5. Dry spices
6. Aromatics

See recipe card below for quantities and measurements.

Instructions for washing and seasoning the lamb

Instructions for cooking the lamb

Guyanese Casareep Lamb

Yield: 3lbs

Prep Time: 30 minutes

Cook Time: 50 minutes

Additional Time: 15 minutes

Total Time: 1 hour 35 minutes

Succulent chunks of lamb marinated in Caribbean green seasoning and cooked in casareep, a sauce made from cassava root. The dish has tangy and sweet notes balanced by savory spices like garlic, pepper, and herbs. Serve as an appetizer or alongside rice, chow mein or a bed of salad.

Print

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.

Storage

• Store the casareep lamb in a glass dish or tupperware with tight seal in the refrigerator for up to 7 days.

Notes

• Keep a kettle with boiling water on reserve.
• If, after 30 minutes, the lamb isn't tender to your liking, add a little more boiling water and continue to cook.

Did you make this recipe?

Tag Alica's Pepperpot on social media to share your work!

The post Guyanese Casareep Lamb appeared first on Alica's Pepperpot.