When it comes to a rich and fulfilling supper, this classic Legume Militon (Chayote Stew) with Lamb is at the top of the list.
Using chunks of lamb loin chops that have been seasoned and cooked to perfection, all of which are then simmered in this rich and delicious sauce that is complex in flavor but simple to prepare.
This dish is a one-pot marvel that can be enjoyed throughout the year. Every member of the family will love and enjoy it!
Stews are a regular occurrence in our household, and the base of this legume militon recipe is from my childhood.
It’s another version of our Instant Pot Haitian Legume with eggplant (eggplant stew) but with delicious elements of chayote and lamb chops.
Haitian Legume Militon
Imagine delicate lamb, veggies that have been cooked to perfection, our Haitian Epis, our Jacmel Seasoning blend, and our Saint Marc seasoning blend, along with a few other essential ingredients, all blended into one pot to develop an amazing flavor that will make everyone wonder if you have spent the entire day in the kitchen.
What is Chayote?
Chayote, which rhymes with “coyote,” is a variety of squash that has the flavor and texture of summer squash. Chayote is a sort of squash.
It is indigenous to Central America, and it was a staple diet for the Aztecs when European explorers came across it. It grew over the Caribbean and into the southern region of the United States, and eventually, it found its way to Asia.
Key Ingredients Used
The full recipe with the exact measurements is listed in the recipe card below. For now, here are the key ingredients that are used to prepare this delicious Haitian Legume Militon with lamb recipe.
- Lamb Chops: For this Chayote stew or legume militon, beef chunks or pork is typically used. Remember, lamb is red meat. Therefore, you will need to thoroughly clean the meat – remove all membranes, all “white slither”, and fat. Leaving them will cause the meat to have an unpleasant odor.
- Vegetables: This traditional legume militon has all the classics such as chayote, eggplant, yellow onion, baby spinach, and carrots.
- Vinegar and Lemon Juice: These ingredients give this stew a bold and complex flavor.
- Liquid: For this recipe, we used water. However, you are free to use any brand of low-sodium beef broth that tickles your fancy.
- Tomato Paste: Essential ingredient to give its rich reddish-brown color.
- Aromatics & Pepper: Fresh thyme, Epis, essential spices, and our seasoning are all you need to bring this stew to life! The red habanero pepper is used for flavoring only. The red pepper flakes will add a hint of heat to the legume.
How To Make The Best Haitian Legume
Prepare the meat: Clean the meat thoroughly, then season the meat with the Haitian Epis, salt and pepper to taste.
Cook the meat: In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the meat, add 1 cup of water to the bowl with the remaining seasoning, then pour the liquid over the stove.
Cover and allow the meat to cook. Stir occasionally to prevent the meat from sticking to the bottom of the pan.
Once the water starts to evaporate and the meat starts to gain its golden-brown color, remove the meat and set it aside on a plate.
Cook the vegetables: In the same stockpot or Dutch oven, reduce the heat to medium, then add the vegetables. Add 3 cups of water. Cover and cook until fork tender.
Prepare the legume: Reduce the heat to low. This will help avoid splashes, or remove the vegetables from the liquid and place them in a bowl to begin smashing.
Using a potato smasher or a pestle (that comes with the mortar and pestle) and began smashing the vegetables.
Next, add the baby spinach. Stir well to combine, and once the spinach starts to wilt, add the tomato paste, all vinegar liquid, lemon juice, olive oil, all seasoning, and spice blends, and adjust the seasoning if needed (add more salt or seasoning).
Next add the meat, cover, and allow to simmer over medium-low heat for about 10 minutes.
Serve with Haitian red beans and rice, white rice, or any rice of your choice.
Common Questions
If you are using meat in your Haitian legume or legume militon, my biggest tip is to cook your meat first. Then brown the meat. Do not use another stockpot or Dutch oven as all of the flavors from the seasoning and juice from the meat will be at the bottom of the stockpot.
Do your best to get a great golden-brown color on the meat as much as possible. My next tip is to build flavor. Each component adds a different flavor, which, in the end, works well with the overall dish. Lastly, do not rush the dish. Take your time to cook every ingredient properly.
One way to make your meat tender is to season it with about 1 tablespoon of white vinegar or lemon juice. Since the epis already has lemon juice, there’s no need to add additional acid to the meat.
Also cleaning your meat properly to remove the white slithers or membrane will add the meat to tenderize as well and keep it from having that raw scent.
You can add turnips, you can add celery, you can add mushrooms, you can add red bell peppers, you can also add cabbage
Storing Options
Happy to say that this legume will last in the fridge for about 5 days in an airtight container. Keep in mind that the flavors will continue to develop as the stew rest in the fridge.
To reheat, simply place the stew in the microwave and reheat until heated through.
You can also freeze this legume militon and make it part of your meal prep.
You can transfer the stew into a freezer-safe container, and it will keep in the freezer for about 3 months, and it will keep for about 6 months in the deep freezer.
More Stews & Soups To Enjoy
For more comforting and delicious Haitian stews and soups, try this Haitian beef stew, this Haitian Bouillon, this poulet en sauce, this veal stew, this Haitian conch stew (Haitian lambi stew), and this okra stew.
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Legume Militon With Lamb
Equipment
- Stockpot or Dutch Oven
Ingredients
To Season The Meat
- 4-5 Lbs. Lamb Loin Chops; Thoroughly cleaned and patted dry
- 1 Cup Haitian Epis
- 1 tsp. Kosher Salt
- ½ tsp. Ground Black Pepper
- 1 Cup Water
To Prepare The Legume Militon
- 7 Militon (Chayote); Peeled, core removed, and cut in half
- 1 Eggplant; Peeled and cut into four pieces
- 7 Large Carrots; Peeled and cut into large chunks
- 1 Small Onion; Cut into 4 pieces
- 3 Cups Water
- 2 Tbsp. Jacmel Seasoning; Plus more if needed
- 1 Tbsp. Saint-Marc Seasoning
- 1 Tbsp. Crushed Red Pepper Flakes
- 2 Tbsp. Balsamic Vinegar; We used the Balsamic Vinegar of Modena
- 5 Thyme Sprigs
- Juice From One Lemon
- ⅓ Cup White Wine Vinegar
- ½ Cup Canola Oil; Divided
- 16 Oz. Fresh Baby Spinach; Washed
- 6 Tbsp. Tomato Paste
- Salt and Pepper To Taste
- Cooked Red Beans & Rice
Instructions
- Prepare the meat: Clean the meat thoroughly, then season the meat with the Haitian Epis, salt and pepper to taste. Cook the meat: In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the meat, add 1 cup of water to the bowl with the remaining seasoning, then pour the liquid over the stove. Cover and allow the meat to cook. Stir occasionally to prevent the meat from sticking to the bottom of the pan. Once the water starts to evaporate and the meat starts to gain its golden-brown color, remove the meat and set it aside on a plate.
- Cook the vegetables: In the same stockpot or Dutch oven, reduce the heat to medium, then add the vegetables. Add 3 cups of water. Cover and cook until fork tender. Prepare the legume: Reduce the heat to low. This will help avoid splashes, or remove the vegetables from the liquid and place them in a bowl to begin smashing. Using a potato smasher or a pestle (that comes with the mortar and pestle) and began smashing the vegetables. Next, add the baby spinach. Stir well to combine, and once the spinach starts to wilt, add the tomato paste, all vinegar liquid, lemon juice, olive oil, all seasoning, and spice blends, and adjust the seasoning if needed (add more salt or seasoning). Next add the meat, cover, and allow to simmer over medium-low heat for about 10 minutes. Serve with Haitian red beans and rice, white rice, or any rice of your choice.
Sophie says
I made this and paired with black eye peas and rice. It was so good. I have to make it again this weekend.
Catalina says
I tried the Haitian Legume Militon with Lamb, and it was absolutely delicious! The lamb was so tender, and the flavors in the legume were incredible.
Mirlene says
Thank you very much, Catalina. Glad you liked it.
Marie-Pierre Breton says
I love to learn about new cuisines! Chayotte seems really an interesting ingredient. Looking good!
Mirlene says
Thank you, Marie.
Mahy says
This dish looks amazing! I mean, it has all the components that I love, and I already have all the ingredients ready. So happy now!
Mirlene says
Thank you, Mahy!