Authentic Trinidad Pepperpot

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 teaspoons ground allspice
• 2 teaspoons chopped fresh ginger
• 1 1/2 teaspoons cloves
• 1 teaspoon cinnamon
• 1 teaspoon fresh ground black pepper
• 1 cup brown sugar
• 1 cup cider vinegar
• 1 tablespoon worcestershire sauce
• 1 teaspoon hot chili sauce
• 1 tablespoon dark rum
• 1 tablespoon olive oil
• 500 g diced lamb
• 3 large carrots, cut into sticks
• 1 green pepper, cut lengthways
• 1 yellow pepper, cut lengthways
• 1 red chile, finely chopped
• 1 large onion
• 2 cups water
• 1 tablespoon chopped fresh coriander

Recipe

• 1 n a very large heavy-bottomed pan (with a lid), add all the spices, the sugar, vinegar, worcester sauce and oil. heat gently and mix thoroughly until you get a thick brown paste.
• 2 add the meat and coat in the paste, leave to simmer (not fry!) for a few minutes with the lid on the pan. be careful because the sugar can burn easily and you don't want the meat to go too hard.
• 3 add rum to sizzle up and look professional!
• 4 chop all the vegetables into long thin slices. bung in to the pan, and add enough water to cover everything.
• 5 keeping the lid on the pan, let it simmer for as long as possible – it can keep going for several hours, but watch it to stop it drying out; it should be a sort of gravy consistency. finally, add the chilli sauce and the coriander in the last ten minutes of cooking.
• 6 serve on top of a bed of red rice.