Haitian Lambi Recipe
Haitian lambi—also known as Haitian lamb—is a flavorful conch dish that’s perfect for special occasions and big flavor lovers!
Servings 2 Servings
Calories 762kcal
Equipment
Ingredients
- 1 Lb. Conch Fresh or frozen
Seasoning Base
- 4 Tbsp. Olive Oil
- 1 Shallot
- 3 Garlic Cloves
- 1 Tsp. Kosher Salt
- 1 Bouillon Cubes Vegetable
- ½ Tsp. Ground Allspice
- ½ Tsp. Ground Black Pepper
- Juice From 1 Lemon
For The Stew
- 2 Tbsp. Olive Oil
- 2 Shallots Chopped
- 4 Tbsp. Tomato Paste
- 2 Cups Water
- About 5 Thyme Sprigs
- 1 Habanero or Scotch Bonnet Pepper Optional
- Juice From 1 Lemon
- 1 Tsp. Kosher Salt
- 1 Tsp. Ground Black Pepper
- 1 Vegetable Bouillon Cubes You may also use 1 Tbsp. Better Than Bouillon Vegetable Base
Instructions
- Cut the conch into bite size pieces. Then use a mallot or meat tenderizer to pounce the meat. Next, wash the meat with lemon by cutting the lemon in half, then rubbing it over the meat. Wash the meat with lukewarm or cold water.
- Next, blend the spices in the food processor as listed in the seasoning base section above in the ingredients section. Next, pour the mixture over the meat. Mix well. Then cover and marinate for 30 minutes but best overnight.
- On the instant pot, click on sautee and adjust the timer to 30 minutes. Add the oil, shallots, and potato paste. Then add the marinating conch. Stir well. Then add the water, thyme, salt, ground pepper, and bouillon cubes. Stir.
- Cover and turn the knob to sealing. Click on Cancel on the instant pot. Then select Pressure Cook, and cook on high for 1 hour and 30 minutes. Quickly release and serve with rice or boiled plantains. Enjoy.
Video
Notes
How To Clean
When cleaning seafood or any meat for that matter, it is best that you take your time to properly clean the meat. We explained our meat cleaning method here in our Poulet en sauce post.Serving Suggestions
Just like many of our Haitian stews, Conch or lambi goes well with our Haitian Black Rice. Here are a few more favorite paring suggestions for this stew. Yellow Yams Fried Plantains Mayi Moulen May Moulin Ak Zepina Instant Pot Haitian White Rice Haitian Red Beans and RiceHow To Store
As conch is a type of seafood, care should be taken when storing and refrigerating your stew. Always store any leftovers in an airtight container after they have cooled down. If you have used fresh conch, you should consume the stew within 1 day, though canned conch should be fine for up to 2. However, use your discretion - if the stew smells overly fishy then it’s probably best to throw it out.Preparation Tips
When preparing the meat, be sure not to let the lambi sit in hard acid (vinegar), as this will make the meat tough and chewy. Acid or vinegar will begin to cook the meat. Always clean your meat (as described). This will help get rid of germs and will get rid of the fishy smell. We recommend you marinate the meat overnight if necessary, so that the spices can fully develop in the meat. **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred). *** Calories are estimated per serving. **** This post may contain affiliate links. See our full Privacy Policy. We may receive compensation by clicking on the links and or making a purchase.Nutrition
Serving: 2People | Calories: 762kcal | Carbohydrates: 30g | Protein: 64g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Cholesterol: 148mg | Sodium: 2494mg | Potassium: 561mg | Fiber: 6g | Sugar: 11g | Vitamin A: 18IU | Vitamin C: 142mg | Calcium: 32mg | Iron: 27mg