Griot With Sauce Ti-malice - Haiti On Your Plate

Total Time: 27 hrs 5 mins Preparation Time: 1 hr 5 mins Cook Time: 26 hrs

Ingredients

• Servings: 10
• 1 habanero peppers or 1 scotch bonnet pepper
• 3/4 cup fresh orange juice (about 3 large oranges)
• 6 tablespoons fresh lime juice, divided (not from a bottle please!)
• 3 tablespoons minced shallots
• 2 tablespoons minced fresh garlic
• 1 tablespoon dijon mustard (optional)
• 1 tablespoon honey
• 2 teaspoons salt
• 4 sprigs thyme
• 3 lbs boneless lamb shoulder, trimmed and cut into 1 to 1-1/2 inch pieces
• 2 cups fat-free low-sodium chicken broth
• 1/2 cup thinly sliced shallot
• 1 teaspoon cider vinegar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon canola oil

Recipe

• 1 marinade:.
• 2 cut habanero in half.seed one half anf leave the seeds in the other half & mince both pepper halves.
• 3 combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
• 4 in a large bowl, stir with a whisk. add lamb; toss to coat and cover and chill 12 to 24 hours.
• 5 lamb:.
• 6 place lamb and marinade in a dutch oven over medium-high heat. add broth; bring to a boil cover reduce heat and simmer 1-1/2 hours or until meat is tender.
• 7 remove lamb from pan with slotted spoon, reserving cooking liquid. strain cooking liquid through a sieve into a bowl; discard solids. place a large plastic zip-lock bag in a bowl. pour reserved cooking liquid into bag; let stand 5 minutes. snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. discard fat. set 1/2 cup cooking liquid aside.
• 8 place saucepan with cooking liqid over medium-high heat; bring to a boil. cook 20 minutres or until reduced to about 1 cup. add sliced shallots, vinegar, black pepper and 1 t lime juice. cover and keep warm.
• 9 heat oil in a large nonstick skille over medium heat. add lamb; cook 10 minutes, turning to brown well on all sides.
• 10 add reserved 1/2 cup cooking liquid and remaining 1 t lime juice. increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally.
• 11 place lamb in bowl; pour sauce ovver lamb.
• 12 bon appetit :).
• 13 *when i haven't been able to find any seville orange juice - i have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - i have found that using equal parts of all 4 works better than the real thing!