Caribbean🥩 Meat

Guyanese Lamb Pepperpot

Name: Guyanese Lamb Pepperpot
Total time: 3 h 15 min
Cuisine: Caribbean
Ingredients: 3 lb lamb; 1 lemon; ~½ cup casiri; to taste salt; ~2 onion; ~3-4 sprigs thyme; ~2-3 tbsp orange peel; ~2-3 fine wai wai pepper; ~6-8 cloves garlic; ~1 cinnamon; ~3-4 stalks scallion; ~2 tbsp brown sugar; 3 cloves; ~4 cups water

⏱ 195 min

A classic Guyanese Christmas stew featuring tender lamb slow-cooked with casiri (cassava syrup), which acts as both a preservative and deep flavour enhancer. Large chunks of lamb with bones are simmered for hours with warm spices, orange peel, fresh herbs, and hot peppers to create a rich, savoury gravy perfect for dipping bread. The recipe welcomes personalisation while maintaining respect for tradition.

Adapted from a video by caribbeanpot

How To Make The Perfect Lamb Pepperpot | CaribbeanPot.com

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Ingredients

lambcut into large 2-inch pieces, with bones included3 lb
lemonfor washing the lamb1
casiritraditional Guyanese cassava syrup, essential ingredient~½ cupest.
saltto taste
onionoptional; per personal preference~2est.
thymepreferably Guyanese thyme, but French thyme works; bay leaves or other herbs optional~3-4 sprigsest.

Steps

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1
Rinse the 3 lbs of lamb with cold water and lemon juice, then drain well. Place the meat in a dry pan over medium heat with no added oil. The lamb will gradually render its own fat, which is intentional to help flavour development.
2
Cook for about 5 minutes until fat renders out significantly. Carefully pour off the rendered fat into a disposal container (not the sink, as it will clog drainage).
3
Season with salt. Add onion, fresh thyme (Guyanese or French), orange peel (dried if available), wai wai pepper, whole garlic cloves, cinnamon, scallion pieces, brown sugar, and cloves according to taste and preference.
4
Add the casiri (cassava syrup), which is the essential ingredient that gives pepperpot its characteristic deep flavour and preservative qualities. Rinse the container with water and add that liquid to the pot as well.
5
Add enough water to fully cover the ingredients, maintaining this level throughout cooking by adding more water as needed. Cover the pot with the lid slightly ajar (about half a centimetre gap).
6
Increase heat to bring the pot to a boil, then reduce to a gentle simmer. Skim off any foam or scum that rises to the surface during cooking.
7
Stir every half hour or so, ensuring enough liquid remains in the pot. At around 2 hours 15 minutes, the lamb should be nearly tender. Stir gently to avoid breaking apart the meat pieces.
8
When the meat is nearly tender, more fat will accumulate on the surface. Carefully skim off this excess fat with a spoon.
9
Taste and adjust salt to your preference. You can remove the cinnamon stick and herb sprigs if desired, or leave them in for deeper flavour development. Add more casiri for a darker colour, or move whole peppers to the side of the pot to intensify heat gradually.
10
Serve fresh, or store and reheat over the next few days—the casiri acts as a natural preservative, so the flavours actually deepen upon reheating. Traditionally eaten on Christmas morning with bread for dipping in the rich gravy.

Guyanese Lamb Pepperpot

Ingredients

Steps

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