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Ingredientes
- 1 x Onion Sunflower oil, for cooking
- 3 x Chicken stock cubes
- 3 x Garlic cloves, peeled
- 50 gm Sachet creamed coconut
- 3 x Fresh thyme sprigs
- 1 1/2 tsp Grnd allspice
- 2 x Bay leaves
- 1 x 450 gram lon grain rice
- 1 x 400 gram can red kidney beans, rinsed and liquid removed
- 1 x Red chilli pepper, (Scotch bonnet)
- 2 x Spring onions, trimmed
- 1 tsp Grnd cinnamon
- 1/4 tsp Grated nutmeg
- 2 tsp Demerara sugar
- 1 Tbsp. White wine vinegar
- 1 x Lime
- 4 x Lamb leg steaks, each about 200g/7oz
- 2 x Yellow plantains
- 1 sm Bunc fresh chives Salt and freshly grnd black pepper
Direcciones
- 1 Heat a large pan. Finely chop the onion. Add in 2 tbsp oil to the pan and gently fry the onion for 2-3 min till softened.
- 2 Place three stock cubes in a large Pyrex jug and pour in 1.2 litres/2 pints of boiling water, stirring till dissolved. Crush one of the garlic cloves and chop up the coconut.
- 3 Add in the garlic, two thyme sprigs, 1/2 tsp allspice, bay leaves and rice to the pan and cook for a minute, stirring constantly till all the rice grains are well coated in the oil and slightly nutty.
- 4 Pour in the stock and add in the minced up coconut and kidney beans.
- Simmer the pan, stirring till the coconut dissolves.
- 5 Reduce the heat, cover and cook for 10-12 min till 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 in 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 min if time allows.
- 8 Shake excess marinade off the lamb steaks, drizzle over some oil and add in to the heated griddle pan. Press down with a fish slice for a griddled effect and cook the steaks for 5-6 min on each side till 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 in the plantain chips to the heated oil and fry in batches for 2-3 min on each side till golden.
- 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 in a griddled lamb steak, garnish with a couple of lime wedges and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 373mg | 11% |
| Total Carbs 24.55g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 11.15g | 7% |
| Protein 1.34g | 2% |
