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The best Haitian legume militon recipe paired with red beans and rice, thyme, Jacmel seasoning, Saint-March Seasoning. Perfect for meal prep and year-around dish.
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Legume Militon With Lamb

This classic Legume Militon (Chayote Stew) with Lamb is at the top of the list when it comes to a rich and fulfilling supper. This dish is a one-pot marvel that can be enjoyed throughout the year. Every member of the family will love and enjoy it!
Course Dinner
Cuisine Haitian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 10 Servings
Calories 460kcal
Author Savory Thoughts

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. 
    Cooking lamb for legume militon
  • 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.
    mashing the vegetables to make Haitian Legume militon

Notes

**** 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.
 
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Nutrition

Serving: 10Servings | Calories: 460kcal | Carbohydrates: 39g | Protein: 20g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 5266mg | Potassium: 341mg | Fiber: 5g | Sugar: 18g | Vitamin A: 24IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 12mg