Conch in Gravy (Lambi Ans�s)
3 pounds conch, cleaned
2 tablespoons lime juice
1 stalk celery
juice of 3 limes, separated
parsley to taste
garlic to taste
� tablespoon salt, or to taste
thyme to taste
black pepper to taste
1 or 2 green hot peppers, minced
� cup olive oil
2 medium onions, chopped
2 medium tomatoes, chopped
** Wear rubber gloves when handling hot peppers to protect skin, never touch eyes without removing gloves**
NOTE: To make conch chewable, one must beat the conch mercilessly with a stout stick before cooking. Also, never put salt on conch before it has been boiled. Flavor the water in which you are going to boil the conch with seasonings like fresh parsley, fresh garlic, and ground black pepper.One can save time by first cooking the conch in a pressure cooker. Add plenty of water and cook under pressure for 1� hours.
Wash the conch with the juice of 1 lime mixed with fresh water. Place the conch in a large pan. Add lime juice, celery, one sprig of parsley, and enough water to cover the conch.
Boil the conch 3 hours (or 1 � hours, if you are using a pressure cooker). When the conch is tender, remove it from the water. Reduce the water to about 1� cups. Keep the water warm over low heat.
Make a marinade using the juice of 2 limes, parsley, garlic, thyme, cloves, salt, black pepper and green hot pepper. Marinate the conch � hour, basting and turning to that the marinade penetrates.
Remove the conch, reserving the marinade.
In a frying pan over medium heat, warm 4 tablespoons olive oil until hot. Add the marinated conch and fry, turning constantly. Add some broth in which the conch was boiled as needed to keep the conch from sticking. Fry until golden on all sides.
Add the onion, tomatoes, marinade, and broth in which the conch was cooked. Simmer on low for 15 minutes, or until the gravy begins to thicken.
