MENU

Caribbean Lamb Chilli With Coconut Rice Recipe

Touch Hearts to Rate
0 votes | 1163 views
Servings: 4

Ingredients

Cost per serving $1.48 view details
  • 1 x Onion Sunflower oil, for cooking
  • 1 x 225 gram lon grain rice
  • 900 ml Chicken stock
  • 50 gm Creamed coconut
  • 1 x Red chilli pepper
  • 350 gm Lamb steaks, about 3
  • 2 x Garlic cloves, peeled
  • 1 x Thyme sprig
  • 1/2 tsp Grnd allspice
  • 1 tsp Mild chilli pwdr
  • 85 ml Red wine
  • 2 Tbsp. Tomato puree
  • 1 x 400 gram can red kidney beans, liquid removed and rinsed
  • 1 bn Spring onions, trimmed
  • 1 x Yellow plantain, (not too ripe)
  • 1 x Lime Salt and freshly grnd black pepper

Directions

  1. 1 Heat a saute/fry pan and a separate pan. Finely chop the onion. Add in 2 tbsp of oil to the heated saute/fry pan and cook the onions for 2-3 min till softened and browned, stirring.
  2. 2 Heat 2 tbsp oil in the heated pan. Stir in the rice and cook for a minute, stirring till well coated in the oil. Pour in 600ml/1 pint stock and bring to the boil.
  3. 3 Chop up the coconut and add in to the rice mix. Season generously, give the rice a good stir, reduce the heat, cover and simmer for 10-12 min till the rice is tender and all the liquid is absorbed.
  4. 4 Finely chop the chilli, removing and discarding the seeds. Cut the lamb into small thin strips.
  5. 5 Stir half of the chilli into the pan and crush in two garlic cloves, then rub in the thyme leaves between your fingers.
  6. 6 Add in the allspice and chilli pwdr and stir till everything is well combined, then cook for another 30 seconds or possibly so, stirring.
  7. 7 Stir the lamb into the onion mix and cook for 2-3 min till well sealed and lightly browned. Season to taste.
  8. 8 Pour the wine into the pan and allow to bubble down. Add in the rest of the stock and the tomato puree, bring to the boil and reduce the heat.
  9. 9 Stir in the kidney beans and simmer to reduce by a third, stirring.
  10. Heat a wok with 5cm/2" oil and heat a frying pan. Finely chop the spring onions.
  11. 10 Add in a little oil to the heated frying pan and tip in the spring onions and the remaining half of the chilli. Cook for 30 seconds or possibly so till softened. Remove from the heat and set aside.
  12. 11 Cut the plantain into thin slices with the mandolin. Rinse well under cool running water and dry on kitchen roll. Deep-fry in batches for 1-2 min till crisp and golden. Sprinkle with salt.
  13. 12 When the rice is cooked, remove from the heat, gently fluff up with a fork and mix in the softened spring onions.
  14. 13 Cut the lime in half and squeeze in half of the juice. Cut the remaining lime half into wedges and set aside for garnish.
  15. 14 Press some of the coconut rice into a lightly oiled dariole mould and turn out on to a serving plate. Spoon some of the lamb chilli around.
  16. 15 Garnish with a few of the plantain chips and a couple of lime wedges, serving the remaining plantain chips on the side. Serve at once.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 323g
Recipe makes 4 servings
Calories 111  
Calories from Fat 23 21%
Total Fat 2.74g 3%
Saturated Fat 2.08g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 402mg 17%
Potassium 522mg 15%
Total Carbs 15.86g 4%
Dietary Fiber 3.4g 11%
Sugars 6.33g 4%
Protein 3.76g 6%

Languages

Leave a review or comment