St. Lucia Lambi

Lambi de St. Lucia is a meal that is commonly served during street parties in St. Lucia on Friday nights and weekends. In St. Lucia, the main ingredient is a huge selfish called conch, which is nicknamed as Lambi. It is revered by both locals and visitors. The wonderful taste of the St. Lucian manner of preparing the conch shell is often blown away by visitors who get a chance to try it. Small pieces of conch shellfish are cooked in very hot and well-seasoned sauces to make this dish. Lambi is also a great way to start a multi-course dinner.

Ingredients:

1 cup Lambi (conch), 2½ cups water, 1 tsp salt, 2 cloves garlic, 3 stalks escallion, 2 Tbsps vegetable oil, 2 Tbsps curry powder, 1 tsp coriander, 1 sprig thyme. 2 small carrots

Instruction:

1. Cut conch into bite size pieces.
2. Place conch, water, salt, garlic and escallion in a pressure cooker and allow to cook for 25 minutes, or until conch is tender.
3. Heat oiI in a sauce pan, add curry powder and allow to heat for approximately 30 seconds, stirring occasionally.
4. Add coriander, thyme and conch along with liquid. Cut carrots into cubes. Allow vegetables to cook until tender crisp.