Grenada, Spice Island! It is said you can basically smell the nutmeg in the air everywhere you go. And it could be called the Fruit Island for the luscious bounty growing in the green hills.
Then again it could be called the Beach Island for the idyllic sandy strands. Yes Grenada is another of those oh so dreamy destinations, you would go to in a heartbeat is someone offert you a ticket. I haven’t been there but like soooo many other countries, it’s on my list!
Things you didn’t know about Grenada:
- Being on the southern edge of where hurricanes usually pass through, Grenada has only experienced three hurricanes in the last 50 years.
- Grenada has an underwater sculpture park! Divers and snorkelers can visit it! The sculptures of this underwater gallery very much reflect Grenada’s culture.
- The French arrived in Grenada on 20th June 1650 and got engaged in a bloody campaign to take control of the island from the Caribs. After an unsuccessful attack on the fort of St. George, the Carib were chased by the French to a steep sea side cliff. Once there, the Carib saw that they had no escape and jumped into the sea below. All those who jumped perished and that point got named ‘Le Morne des Sauteurs’ or ‘Jumpers Hill’.
Curried lamb is truly a Caribbean dish! You can also make it with goat!
- 2 pounds lamb shoulder (boneless and cubed)
- 1 large onion, diced small
- ½ cup finely diced chili peppers
- 1 bunch scallions (chopped)
- 3 tablespoons curry powder
- 1 teaspoon salt, ½ teaspoon ground black pepper
- 2-3 tablespoons coconut oil
- 2 cloves garlic (minced)
- 1 can chicken stock
- 1 can coconut milk
- limes (for garnish)
- chopped cilantro (for garnish)
- Combine lamb, onion, peppers, scallions, curry, salt and pepper together and toss to coat meat and vegetables with spices. Pour into a covered container or Ziploc bag and refrigerate overnight.
- After meat has marinated for 12-24 hours, heat coconut oil in a large skillet over medium high heat. Add the meat and vegetable mixture and brown for 5 minutes. Add garlic and cook for 1 minute more, then pour in stock and coconut milk. Bring to a boil, reduce to simmer, cover, and cook until very tender and thickened, about 2-3 hours. Adjust seasoning by adding more salt or curry powder as desired.
- Serve over fragrant rice and garnish with limes and cilantro.