Haitian Style Lamb Boucane

Watching my lucky neighbors go off to their lake side cabins or other getaways, wishing I was somewhere else, I thought about Haiti, our friends’ ocean side beach homes and the feasts  we used to have; lambi, griot, cabrit boucane, fresh grilled fish and rock lobsters from the fishermen’s boats, banane pese, poulet creole with rum punches and whole bottles of Barbencourt rum and Johnny Walker Red on each table.  Our friends brought their house help along who cooked on the beach, bargained for fish  and blessed us with a carefree visit.  I love Haitian food and nostalgically, time on my hands with nowhere to go, I thought about making cabrit boucane (Haitian barbecued goat).

Weiss supermarket, bizarrely I thought, used to have frozen chunks of goat meat in their foreign food refrigeration section.  I guess, no more.  I did have what was called a leg (4.5 lbs) of Australian lamb from Wegman’s in my freezer.  Unstoppable, I decided to substitute that for the goat.

When considering beginning a relationship with a new man, ask to see his tools.  If he doesn’t have any or maybe just a hammer and a screw driver, although it’s not necessarily a deal breaker,  it depends on what you’re looking for; a long term relationship or a date.  My father had tools, my brothers, my daughter and my son have tools.  Just sayin……

A boucane marinade is usually made with sour oranges.  None around here.  I substituted with a mixture of lime, grapefruit and orange juice and used habanero chillies for the usual scotch bonnet chillies.

I marinated the meat overnight but 2-3 hours will work also and give you time to make the pikliz.

To make the spicy relish,  grated carrot, thinly slice onion and cabbage with 4 habeneros/scotch bonnets and spices are mixed together with vinegar and stored in jars on a counter at room temperature for 2-3 days for the best taste, but you can eat some immediately.

Refrigerate after first use.  Advice:  Don’t hurt yourself, use a food processor to grate and slice the vegetables.

The lamb did not make an authentic cabrit boucane, but it was good.  The crusty chunks of lamb/goat with pikliz makes a perfect appetizer for cocktails.

Haitian Style Lamb Boucane

4 1/2 -5 lbs boneless lamb leg, cut into large chunks

Juice from 2 limes

Juice from 1 grapefruit

Juice from one orange

1 habanero chilli, quartered

1 bouquet garni

Small bunch of parsley, stems discarded and leaves chopped

2 large shallots, chopped

4 cups water

Peanut oil

Mix the lime, grapefruit and orange juices together and pour over the lamb.  Stir in the chilli, bouquet garni, parsley and shallots.  Refrigerate overnight.

Remove the lamb from the refrigerator, add the water, bring to a boil, then simmer for 1 hour.  Remove the meat with a slotted spoon into a drainer and lightly rinse with water to remove marinade ingredients.  Dry meat with paper towels.

Heat the peanut oil, then fry the lamb until crusty, golden brown.  Drain on paper towels.

Pikliz

4 habanero chillies, quartered

2 -3 cups cabbage, thinly sliced

2 carrots, grated

1 onion, thinly sliced

4 whole cloves

1 tsp salt

10 red peppercorns

4 cups vinegar

Mix all ingredients together, then store in a jar for a day or two.   Refrigerate after first use. Lasts forever.

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Appetizer, Cooking, Food and Wine, Haitian, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

7 Responses to Haitian Style Lamb Boucane

  1. Trix Rendert says:

    This looks delicious Rose..yum! You made me drool again!

  2. Mad Dog says:

    I think that’s a pretty good substitute. I believe mutton is often used for curry goat in the UK.

  3. JB says:

    This looks fantastic, congrats. Missing some kabrit too, altough it’s not too hard to find here in Mexico City.

  4. J says:

    Love this and want to make the pikliz right away. Diana Kennedy suggests a combination of Meyer lemon rind, Meyer lemon juice, fresh orange juice, and fresh lime juice. Looks like you intuitively figured it all out. Keep cooking! ~J

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