Griot. Haitian Fried Lamb With Sour Orange

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 lbs lamb shoulder, cubed 1 inch
• 2 cups orange juice, sour (bitter)
• 1 onion, finely chopped large
• 1/2 cup of chopped shallot
• 1 hot green pepper, chopped
• 1/2 cup vegetable oil
• salt
• 2 teaspoons hot pepper
• 1 large chopped onion
• 1/2 cup chopped shallots or 1/2 cup scallion
• 3 minced garlic cloves
• 1/2 cup lemons or 1/2 cup lime juice
• 1/4 cup oil
• salt and pepper

Recipe

• 1 note: the amount of sour orange juice will depend on if you want to simmer the lamb in it or not.
• 2 marinate the lamb with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
• 3 place the marinated lamb on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender.
• 4 once cooked, drain the mixture.
• 5 heat the oil in a skillet
• 6 fry the lamb in the pot until brown and crusty on the outside but tender on the inside.
• 7 can also be served with ti-malice sauce. to make, combine and serve as a dipping sauce for the griot.