1 Heat a large pan. Finely chop the onion. Add 2 tbsp oil to the pan and gently fry the onion for 2-3 minutes until softened. 2 Place three stock cubes in a large Pyrex jug and pour in 1.2 litres/2 pints of boiling water, stirring until dissolved. Crush one of the garlic cloves and chop up the coconut. 3 Add the garlic, two thyme sprigs, 1/2 tsp allspice, bay leaves and rice to the pan and cook for a minute, stirring constantly until all the rice grains are well coated in the oil and slightly nutty. 4 Pour in the stock and add the chopped up coconut and kidney beans. Simmer the pan, stirring until the coconut dissolves. 5 Reduce the heat, cover and cook for 10-12 minutes until the rice is completely tender and all the liquid has evaporated. Chop up the chilli pepper, remaining two garlic cloves and spring onions and place in a blender. 6 Add the remaining allspice, cinnamon, nutmeg, sugar, vinegar, juice of 1/2 lime and 2 tbsp oil. Rub in the leaves from the remaining thyme and blitz to a puree. Heat a griddle pan. 7 Put the lamb in a shallow non- metallic dish, pour over the chilli mix and rub in with your hands. Set aside for a few minutes if time allows. 8 Shake excess marinade off the lamb steaks, drizzle over some oil and add to the heated griddle pan. Press down with a fish slice for a griddled effect and cook the steaks for 5-6 minutes on each side until tender and cooked. Snip the chives and set aside. 9 Top and tail the plantains and cut each one in half. Slit the skin along the natural ridges with a sharp knife and peel away. 10 Slice the plantainb lengthways. Heat a large frying pan with about 4 tbsp of the oil. 11 Add the plantain chips to the heated oil and fry in batches for 2-3 minutes on each side until golden brown. 12 Drain on kitchen paper, season to taste and sprinkle over the chives. Take the rice off the heat and set aside for a minute. Cut the remaining half of lime into small wedges. 13 Arrange the rice and peas on a serving plate with a stack of plantain chips. Add a griddled lamb steak, garnish with a couple of lime wedges and serve at once. Recipe by: Anything You Can Cook
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 549.4mg||14 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 34.7g|
|Protein 2.1g||3 %|
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Calories per serving: 151
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