| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Anything, Can, Cook, You | 4 | Servings | |
INGREDIENTS
| 1 | Onion | |
| Sunflower oil, for cooking | ||
| 3 | Chicken stock cubes | |
| 3 | Garlic cloves, peeled | |
| 50 | g | Sachet creamed coconut |
| 3 | Fresh thyme sprigs | |
| 1 1/2 | t | Ground allspice |
| 2 | Bay leaves | |
| 1 | 450 gram lon grain rice | |
| 1 | 400 gram can red kidney | |
| beans rinsed and drained | ||
| 1 | Red chilli pepper, Scotch | |
| bonnet | ||
| 2 | Spring onions, trimmed | |
| 1 | t | Ground cinnamon |
| 1/4 | t | Grated nutmeg |
| 2 | t | Demerara sugar |
| 1 | T | White wine vinegar |
| 1 | Lime | |
| 4 | Lamb leg steaks, each about | |
| 200g/7oz | ||
| 2 | Yellow plantains | |
| 1 | Bunc fresh chives | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 635.1mg
Potassium: 685.1mg
Carbohydrates: 50g
Fiber: 13.2g
Sugar: 5.7g
Protein: 13.2g