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Name: Caribbean Lamb Chilli with Coconut Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Ground allspice; 1 Lime; 1 Red chilli pepper; 1 Yellow plantain; (not too; 85 ml Red wine; Salt; 1 Onion; 900 ml Chicken Stock; 1 bn Spring onions; trimmed; 2 Garlic peeled; 50 g Creamed coconut; 1 Thyme sprig; 1 ts Mild chilli powder; 1 400 gram can red kidney; 2 tb Tomato puree; Sunflower oil; for cooking; 1 225 gram lon grain rice; 350 g Lamb steaks; about 3

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INGREDIENTS

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

Servings

INSTRUCTIONS

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. Recipe by: Anything You Can Cook

NOTES

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Caribbean Lamb Chilli with Coconut Rice

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

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.        Recipe by: Anything You Can Cook

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Nutrition

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Serving Size: 1 Serving (664g)
Recipe Makes: 4 servings

Calories: 313
Calories from Fat: 128 (41%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.1g
Cholesterol 13.7mg		4 %
Sodium 664.3mg		23 %
Potassium 741mg		19 %
Total Carbohydrate 26.8g		8 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 25.4g
Protein 13.1g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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