CCR Easter lamb recipe with breadfruit

Ingredients

Six (6) servings.

3 lb boneless lamb leg

1 cup chopped onions.

½ cup chopped chives 

½ cup chopped celery (herb) 

6 table spoon minced garlic. 

6 tablespoons thyme 

6 tablespoon local seasoning pepper 

6 tablespoons fresh rosemary 

6 tablespoons chopped parsley.

4 tablespoon coriander 

5 whole bay leaves 

6 tablespoon molasses

1 local bread fruit

Method 

Prepare by breadfruit removing skin and core. Dice and soak in cold salt water to avoid oxidation. 

Cut lamb meat in uniform app. 1-inch cubes, combine all ingredients except chives, bay leaf and breadfruit, creating a paste like rub for meat. Place in a desirable container with lid, add meat and paste marinade and massage into meat with added salt and pepper. Keep marinated meat in fridge overnight or at least for 6 hours. 

Pre heat stew pot with vegetable oil on a high heat for sauteing meat, sauté meat in pot for 5 mins unlit glossy brown. Add 4 cups of vegetable stock or water. Bring to boil then cover pot with lid on a a low heat for 90 minutes, stir and scrap pot occasionally with wooden spoon to avoid meat from sticking to pot.

Chef tip: Using a pressure cooker pot may reduce cooking time to 50minutes, desired vegetables can be added in final 10 minutes. 

Add breadfruit, bay leaves in the final 10 minutes of cooking add salt and pepper if need. 

Served in a deep dish to keep gravy, spread the remainder of chives for garnish in each serving.