Ragoût de lambi (Conch stew) is a traditional Saint-Martin Creole recipe for a classic stew of queen conch (lambi) with green bell pepper in a herb, lime and lemon juice and tomato base. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Conch stew (Ragoût de lambi).
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This well-loved dish is a West Indian and Caribbean classic. Lambi, or queen conch snail, is the star mollusk of the West Indies. It is used in stews and black pudding. It has tender white flesh and a thick, spiral-shaped shell that is a delicate pearly pink. It can only be harvested by free-divers because it lives at depths of five to fifty meters, in the sea grass and sand of the sea bed. It also likes and feeds on the coral reefs and seaweed. Conch stew, a very typical dish, is considered a delicacy. It just takes a little time and patience to prepare.
Ingredients:
1kg lambis (queen conch)
4 spring onions, sliced
1 onion, chopped
1 green bell pepper
2 tomatoes, crushed
1 garlic clove
1 lemon
4 tbsp flat-leaf parsley, chopped
2 tsp fresh thyme, minced
1 hot chilli pepper, kept whole
freshly-ground black pepper, to taste
4 tbsp lime juice
oil for frying
Method:
To prepare the lambis: split them in half, remove the flesh, rub carefully with lemon water, then beat them with a meat mallet to make them tender.
Cut the lambis into pieces, heat the oil in a frying pan and sauté the lambis. Add the crushed tomatoes, chopped onion and spring onions, garlic, thyme and parsley. Add the whole chilli pepper and season to taste with black pepper.
Mix well, cover the ingredients with water, bring to a boil, reduce to a simmer and cook for at least 20 minutes.
Just before serving, add the lime juice and adjust the seasoning.
Serve this stew with white rice and raw vegetables.
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