This stew recipe includes a small amount of salted beef, another holdover from “the old days,” when that was the only way to ship beef, and it is an ingredient found in almost all the recipes for this stew. The usual meat for the Stoba is kid (goat or cabrito), but we have substituted lamb. If you have a source for goat, try it because it is delicious. The annatto oil is commonly called ruku.

Ingredients

• 6 ounces salt beef, covered with water and soaked overnight in refrigerator

• 4 cups fresh water

• 3 tablespoons vegetable oil

• 2 pounds young kid (cabrito) or lamb, cubed into 1/2 inch pieces

• 2 cups diced onion

• 2 garlic cloves, minced

• 1 medium green pepper, seeded and chopped

• 1 habanero chile, stems and seeds removed, minced

• 2 cups tomatoes, peeled and diced

• 1 teaspoon sugar

• 1 tablespoon fresh lime juice

• 1/4 teaspoon freshly ground nutmeg

• 2 tablespoons annatto oil (see Note)

• 3 potatoes, peeled and cut into 1 inch cubes

Instructions

Drain the soaked beef and place it in a heavy casserole with the 4 cups of water. Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook for 1 hour. Remove the beef from the pot, cube, and reserve; strain the broth and reserve.

Heat the vegetable oil in the heavy casserole, add the lamb, and brown it. Add the onion, garlic, green pepper, habanero pepper and saute the mixture until the onion is wilted – about 3 to 4 minutes.

Stir in the tomatoes, sugar, lime juice, nutmeg, annatto oil, the reserved cubed beef, and simmer the mixture for 20 minutes.

Add the reserved beef stock and the potatoes and bring the mixture to a boil; reduce the heat and simmer for 30 minutes, or until the potatoes are tender.

Leg of lamb is a classic holiday meal but with the availability of lamb year-round it is becoming more and more common on the dinner table. A whole lamb leg is too large for mast families so the leg is usually cut into two sections:  the lean shank half and the tenderer (but bonier) sirloin half. Lamb shoulder which is less tender and less expensive could be substituted. This recipe requires advance preparation to allow the lamb to marinate overnight.

Ingredients

1 (5- to 6-pound) boned sirloin half leg of lamb
5 fresh rosemary springs (for smoking)
Fresh mint leaves, finely shredded

For the rub:

6 tablespoons olive oil
1 small yellow onion peeled and quartered
10 cloves garlic, peeled
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons smoked paprika
2 teaspoons coarse kosher salt
2 teaspoons ground pepper
1 teaspoon rosemary

Instructions

Prepare the paste by combining all the paste ingredients except the oil in a food processor or blender and process to combine. With the processor running, pour in the oil and continue processing until a paste forms. Spread the paste generously on the lamb. Place the lamb in a resealable plastic bag and refrigerate overnight. Remove the lamb from the refrigerator and let stand at room temperature for 30 minutes.

Prepare your smoker or indirect grill with hickory and cherry and bring it to 220 to 250 degrees F. Add the rosemary springs to the coals and place the lamb, skin side up, in the smoker or between the two piles of coals on the indirect grill. Cook for 30 minutes and then turn the lamb skin-side down; continue smoke-cooking until the lamb is medium-rare, about another 20 minutes per pound. The internal temperature should be 140 degrees F.

Remove the lamb when done, tent with foil, and let it rest 10 minutes before slicing. Garnish with a drizzle of olive oil and fresh mint. Serve with roasted new potatoes and onions and steamed asparagus.

Here is a delicious combination of ingredients from the Southwest –pine nuts, chile, and lamb. For an authentic, smoky flavor, grill them over mesquite wood or charcoal covered with mesquite chips soaked in water.

Ingredients

• 1 tablespoon ground red New Mexican chile

• 3/4 cup olive oil

• 5 tablespoons roasted piñons or pine nuts

• 1/2 cup tomato paste

• 1/4 cup vinegar

• 3 cloves garlic

• 4 lamb chops, cut 1 to 1 1/2-inches thick

Instructions

Combine all the ingredients, except the lamb, in a blender and puree until smooth. Paint the chops with the mixture and allow them to marinate for at least an hour.

Grill the chops, turning them occasionally until done, about 7 to 10 minutes a side.

Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients

• 1 cup fresh lemon juice
• 1 cup dry red wine
• 1 cup red wine vinegar
• 3/4 cup chile-flavored mustard
• 3/4 cup chile-and-herb-infused olive oil
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons minced onion
• 2 to 3 chiltepins, crushed
• Salt and freshly ground black pepper
• 4 lamb chops

Instructions

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well.

Marinate the lamb in the mixture for an hour at room temperature.

Remove the lamb and reserve the marinade.

Grill or broil the lamb chops to desired doneness.

Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes.

To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

Anyone who has eaten at Nancy’s house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients

For the Lamb Chops:

• 1 cup fresh lemon juice

• 1 cup dry red wine

• 1 cup red wine vinegar

• 3/4 cup South Carolina Mustard Sauce 

• 3/4 cup chile-and-herb-infused olive oil

• 4 cloves garlic, minced

• 2 tablespoons chopped fresh rosemary

• 2 tablespoons minced onion

• 2 to 3 chiltepins, crushed

• Salt and freshly ground black pepper

• 4 lamb chops

For the Sauce:

• 3/4 cup yellow “ballpark” mustard

• 3/4 cup cider vinegar

• ½ cup sugar

• 1 ½ tablespoons margarine

• 2 teaspoons salt

• 2 teaspoons Worcestershire sauce

• 1 1/4 teaspoons freshly ground black pepper

• 2 teaspoons Louisana-style hot sauce, or more to taste

Instructions

For the Lamb Chops:

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well. Marinate the lamb in the mixture for an hour at room temperature. Remove the lamb and reserve the marinade. Grill or broil the lamb chops to desired doneness. Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes. To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

For the Sauce:

Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.