Using a meat mallet, pound the conch until tenderized.
Clean the meat thoroughly with the lime and/or sour orange juice.
Season well. For best results, keep refrigerated overnight.
Using a Presto pressure cooker, bring water to a rolling boil.
Place the meat into the cooker and close cover securely with regulator in place.
Cook for an hour until the meat is tender; remove from heat
In a skillet, heat oil and brown the meat evenly for 10 mins.
Set aside the meat and prepare to make the sauce.
Saute the onions and shallots in the oil.
Add tomato paste. Stir the meat into the sauce.
Serve with rice and beans with a side a pikliz.
Originally Submitted
6/24/2014
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