Lambi (Stewed conch)
To prepare conch (lambi), tenderize the meat with a mallet and clean it using lime or sour orange juice. Season and marinate overnight. Cook the meat in a pressure cooker with oil, tomato paste, onions, and shallots for 30-45 minutes, adding hot water as needed to maintain moisture. Then, add boiling water to cover the meat and cook for about an hour until tender. Finish by mixing in additional onions, shallots, tomato paste, and seasonings, stirring well. Add thyme shortly before serving.
Course Main Course
Cuisine #caribbean
- 1 5lb box of conch (lambi)
- 1 lime and sour orange juiced
- 1 tsp of garlic powder
- 1/2 tsp of thyme
- 1 tsp of black pepper
- 1 scotch bonnet pepper
- 1 tbsp of Adobo seasoning salt
- 1 Maggi chicken bouillon cube
- 1 tsp of baking soda
- 1/2 cup of olive oil
- 1 cup tomato paste
- 4 large onions diced
- 6 small shallots diced
- 1 gallon of boiling water
- 1 sprig of thyme
Using a meat mallet, pound the conch until tenderized.
Clean the meat thoroughly with the lime and/or sour orange juice.
Season well.
Marinate in the refrigerator overnight.
Using a pressure cooker, place the meat and half of the tomato paste, shallots, onions and oil into the cooker and allow the conch meat and seasonings to cook for 30-45 minutes.
Do not burn.
Add hot water to provide moisture as needed.
After 30-40 minutes, add 1 gallon boiling water, covering meat and close cover securely with regulator in place.
Cook for an hour until the meat is tender.
Lower the fire and add the rest of the onions and shallots, tomato paste and pepper to taste. Stir the meat and combine all ingredients.
Add thyme minutes before it is finished.