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Meat, Africa and overseas

Pâté en pot with bread

Pâté en pot is a hearty Caribbean soup of lamb and root vegetables, thickened with potato and sharpened with capers and vinegar. It takes 1 hour 40 minutes for 4 people, rated medium difficulty, at €3.40 per serving. The key is skimming the broth well and stirring in the capers only at the very end.

Tonight it's pâté en pot, Martinique style, a thick lamb and vegetable soup perked up with capers.

Pâté en pot with bread
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.40
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Pâté en pot is a thick, fragrant lamb soup from Martinique, where neck of lamb simmers for a long time with chunky root vegetables. The broth builds body as it cooks, carried by garlic, thyme, and bay leaf, then brightened right before serving with capers and a splash of vinegar. The result is a soup with real character, nothing like a mild, creamy puree.

This is a Sunday dish, or one for a day when you have time to let it simmer unattended, perfect for families who like bold food in fall and winter. Mon Chou serves it with bread for dipping into the broth, a complete meal in a single deep bowl.

The ingredients

4 people

Butcher

  • Lamb neck 700 g

Fruits and vegetables

  • Potatoes 400 g
  • Carrots 3
  • Turnips 2
  • Leeks 2
  • Onions 2
  • Garlic 3 cloves
  • Thyme 3 sprigs

Pantry

  • Bay leavesoften in the pantry 2
  • Capers 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Gluten

The step by step recipe

  1. Brown the lamb, cut into chunks, in a large pot with the sliced onions. 10 min

    Let the meat color well, the broth will taste richer for it.

  2. Cover with water, add the garlic, thyme, and bay leaves, and let it simmer gently. 50 min

    Skim the surface for the first ten minutes for a clear broth.

  3. Add the carrots, turnips, leeks, and potatoes, cut into chunks. 25 min

    Cut the vegetables into large pieces so they hold their shape during cooking.

  4. Taste and adjust the salt, then add the drained capers.

    Don't be shy with the pepper, this is a bold soup.

  5. Serve in deep bowls with the bread, sliced.

    Mash a bit of potato into the broth to thicken it to your liking.

Our tips to get it right

  • Pick a well marbled lamb neck, it holds up to long simmering better than a leaner cut and gives a richer broth.
  • Cut all the vegetables roughly the same size so they finish cooking together without some falling apart.
  • If the broth tastes thin at the end, simmer it uncovered for ten more minutes before adding the capers to concentrate the flavor.

The variations

  • Swap the lamb neck for beef shoulder if you prefer a milder taste, keeping the same simmering time.
  • For a vegetarian version, replace the meat with cooked chickpeas and use vegetable broth, adjusting the vegetable cooking time.
  • For a faster meal, use pre-peeled, pre-cut vegetables and cut the meat simmering time to 35 minutes with a smaller piece.

What to serve it with

  • Crusty bread or fresh baguette
  • A squeeze of lime
  • Caribbean hot sauce on the side

Storage

Pâté en pot keeps for 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, without the bread. Reheat gently on the stovetop, adding a splash of water if the broth has thickened too much.

Questions about this dish

Can you make pâté en pot ahead of time?

Yes, it's even better made ahead, the broth deepens after a night in the refrigerator. Reheat gently and stir in the capers only right before serving to keep their bite.

Can you substitute the capers if you don't like them?

You can use just a splash of vinegar on its own, or a few chopped pickles instead. The flavor will be milder but the broth will still have its tangy edge.

Does pâté en pot freeze well?

Yes, for up to 2 months in an airtight container, but leave out the bread, which is always best served fresh. The potatoes may soften slightly after thawing.

Why add the capers only at the end?

Capers lose their sharpness if they simmer too long in hot broth. Added just before serving, they stay crisp and clearly lift the flavor of the soup.

How long does it take to make a pâté en pot, the Caribbean lamb soup, with bread?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pâté en pot, the Caribbean lamb soup, with bread?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pâté en pot, the Caribbean lamb soup, with bread cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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