Caribbean Lamb Chilli with Coconut Rice

Caribbean Lamb Chilli with Coconut Rice Ingredients

1 Onion	1/2 ts Ground allspice
Sunflower oil; for cooking	1 ts Mild chilli powder
1 225 gram lon grain rice	85 ml Red wine
900 ml Chicken stock	2 tb Tomato puree
50 g Creamed coconut	1 400 gram can red kidney
1 Red chilli pepper	1 bn Spring onions; trimmed
350 g Lamb steaks; about 3	1 Yellow plantain; (not too
2 Garlic cloves; peeled	1 Lime
1 Thyme sprig	Salt and freshly ground

Instructions for Caribbean Lamb Chilli with Coconut Rice

1 Heat a saute pan and a separate pan. Finely chop the onion. Add 2 tbsp of oil to the heated saute pan and cook the onions for 2-3 minutes until softened and browned, stirring. 2 Heat 2 tbsp oil in the heated pan. Stir in the rice and cook for a minute, stirring until well coated in the oil. Pour in 600ml/1 pint stock and bring to the boil. 3 Chop up the coconut and add to the rice mixture. Season generously, give the rice a good stir, reduce the heat, cover and simmer for 10-12 minutes until the rice is tender and all the liquid is absorbed. 4 Finely chop the chilli, removing and discarding the seeds. Cut the lamb into small thin strips. 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 Add the allspice and chilli powder and stir until everything is well combined, then cook for another 30 seconds or so, stirring. 7 Stir the lamb into the onion mixture and cook for 2-3 minutes until well sealed and lightly browned. Season to taste. 8 Pour the wine into the pan and allow to bubble down. Add the rest of the stock and the tomato puree, bring to the boil and reduce the heat. 9 Stir in the kidney beans and simmer to reduce by a third, stirring. Heat a wok with 5cm/2" oil and heat a frying pan. Finely chop the spring onions. 10 Add 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 so until softened. Remove from the heat and set aside. 11 Cut the plantain into thin slices with the mandolin. Rinse well under cold running water and dry on kitchen roll. Deep-fry in batches for 1-2 minutes until crisp and golden brown. Sprinkle with salt. 12 When the rice is cooked, remove from the heat, gently fluff up with a fork and fold in the softened spring onions. 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. 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. 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. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized

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