The Ultimate Guava Baked Lamb

Guava baked lamb is a taste to behold. Even though guava isn’t really in season, we found a viable source of guava cheese in the form of a product from Costa Rica. It is a perfect substitute for any guava dish you want to prepare when guava is not in season here in Trinidad and Tobago. As for the taste, it’s beyond me to describe but I will still make an attempt. Ultimately, you would just have to try guava baked lamb for yourself.

The guava lends itself to to this dish adding another dimension of taste to a normal run off the mill baked lamb recipe. To me, that dimension is best described as Caribbean; sunny, sweet with an ethnic undertone that echoes throughout the region. That’s it. I tried lol!! 🙂 Anyhow I’ll be short today since we have lots to do now that Christmas is upon us. So far the fans are busy on the facebook fanpage with their requests. If you have any recipe requests you can check out the discussions.

Guava Baked Lamb

To Season and Pressure cook
2 lbs lamb shoulder or chops
2 tbsp green seasoning
salt to taste
1 onion, chopped
1 tsp parsley
1 tsp paprika
2 cloves garlic, chopped
2 cups water
1 lime

For Guava Sauce
1/2 cup lamb stock
2 cloves garlic, minced
1/2 tsp grated nutmeg
1 tbsp parsley flakes
1 tbsp fine leaf thyme
1 tbsp tomato paste
6 leaves chadon beni, chopped
2 tbsp guava cheese (4 packets Tricopilia guava cheese)
1 tsp. pepper sauce or to taste
Salt to taste

Wash the lamb with lime and water, pat dry and place in a bowl.

Season with the green seasoning, parsley, onion, garlic, paprika and salt. Marinate 15 minutes.

This is my go to guava cheese I’m talking about;
Tricopilia guava paste (what we call guava cheese)
I get mine at Xtra Foods, Tru Valu and Hilo.

Pressure cook the lamb in 2cups water for 30 minutes.

Note: You can adjust seasonings to taste before you pressure cook the lamb if you choose. Just watch your salt content though!

In a deep bowl mix together hot lamb stock, salt, garlic, nutmeg, parsley,
thyme, pepper sauce, tomato paste and guava cheese.

Mix well with a fork until the guava cheese melts completely. Set aside.

Place shoulder or chops side by side in a deep baking dish or pan.

Spread the guava mixture on top of lamb. Sprinkle chadon beni.

Bake in a moderate oven for 20 minutes. Leave to rest 15 -20 minutes before serving.

Here I’m having my guava baked lamb with some spicy coconut rice and some fresh salad. Want some? 🙂

See you soon with some more recipes.

Ah gone 🙂

Print

Guava Baked Lamb

Course Meats

Cuisine Caribbean

Servings 10

Author Felix (Simply Trini Cooking)

Ingredients

• TO SEASON AND PRESSURE COOK:
• 2 lbs. lamb shoulder or chops
• 2 tbsp. green seasoning
• 1 onion chopped
• 1 tsp parsley
• 1 tsp paprika
• 2 cloves garlic chopped
• 2 cups water
• 1 lime
• Salt to taste
• FOR GUAVA SAUCE:
• 1/2 cup lamb stock
• 2 cloves garlic minced
• 1/2 tsp grated nutmeg
• 1 tbsp parsley flakes
• 1 tbsp fine leaf thyme
• 1 tbsp tomato paste
• 6 leaves chadon beni minced
• 2 tbsp guava cheese or paste 4 packetsTricopilia guava cheese
• 1 tsp. pepper sauce or to taste

Instructions

• Wash the lamb with lime and water, pat dry and place in a bowl. Season with the green seasoning, parsley, onion, garlic, paprika and salt. Set aside.
• Pressure cook the lamb in 2cups water for 30 minutes. Note: You can adjust seasonings to taste before you pressure cook the lamb if you choose. Just watch your salt content though!
• In a deep bowl mix together hot lamb stock, salt, garlic, nutmeg, parsley, thyme, pepper sauce and guava cheese. Mix well with a fork until the guava cheese melts completely. Set aside
• Place shoulder or chops side by side in a deep baking dish or loaf pan. Spread the guava mixture on top of lamb.
• Bake in a moderate oven for 20 minutes. Cool before serving. Note: sodium content will vary in this recipe.