Festive lamb

Festive lamb – a detailed recipe for cooking.

Recipe author – Levy Roots (England) – Chef, TV host, jamaican music artist

Share with friends: Time: 1 hour. 43 minutes Difficulty: medium Servings: 2 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Holiday lamb:

• 4 pieces of tenderloin tenderloin (130 g each)
• 3 tbsp. l sunflower oil
• 1/3 Art. water
• 110 ml. Jamaican or Irish Strong Beer
• 1.5 tbsp. l brown sugar
• Fresh mint sprigs for decoration
• Rice with Beans (see recipe below)

Hot pasta:

• 6 peas of allspice
• 1/2 peeled and finely chopped hot chili pepper, better than jamaican scotch bonnet (please put on gloves)
• 3 tbsp. l finely chopped fresh mint leaves
• 2 chopped green onion heads (remove the white tips)
• 3 fresh sprigs of thyme (pick leaves)
• 2 lime juice
• 1 tbsp. l olive oil
• Salt and ground black pepper

Rice with Beans:

• 1 fresh coconut
• 1 can (400 gr.) Of black beans (drain the brine and rinse)
• 450 gr basmati rice
• 3 and 1/3 Art. warm water plus some more if necessary
• 1/2 coarsely chopped onion
• 1 full red hot chili pepper (preferably Scotch Bonnet)
• 1 rolling pin of green onion
• 1 clove garlic
• 7 peas of allspice
• 2 fresh sprigs of thyme
• 2 tbsp. l (30 gr.) Butter
• Salt and ground black pepper

Recipes with similar ingredients: lamb, dark beer, pepper chili, allspice, thyme, onion, garlic, sugar brown, basmati rice, black preto beans, coconut, mint

Recipe preparation:

1. For hot pasta: In a mortar, pestle, mash green onions, chili peppers, mint leaves, allspice peas, leaves thyme, lime juice, olive oil, salt and pepper. Grind as can be better. For lamb: Wash the meat and pat dry with paper with a towel, cut into cubes. In a bowl with gloved hands, mix spicy pasta with lamb so that the meat is completely covered with it. Cover the bowl and leave it for at least an hour or overnight in the fridge.
2. Heat medium oil in a medium-sized thick-bottomed stewpan. When it is warm, put the meat. Cover the pan immediately lid and reduce heat to medium. Cook for 5 minutes. Rinse bowl of water in which lamb was marinated and pour this liquid in the stewpan. Cover again and cook for another 5 minutes.
3. In a small bowl, mix beer and brown sugar. Take off lid, add the mixture with beer and bring everything to a boil. At once reduce heat to low and cook for about 8 minutes., until meat preparedness. The liquid should evaporate and remain in the pan a dark and shiny hot-sweet stew with bitterness. Garnish the dish with sprigs of fresh mint and serve with rice and beans.
4. To cook rice with beans: First break coconut. Choose one of the three eyes, which one is more likely you can pierce everything (They are located at one end. And only one out of three will come in handy for you.) Try to pierce the eye with a strong with a sharp knife. If you can’t make a hole, try others. Pour coconut milk through a hole in a small bowl. Break the coconut and with a small sharp knife, separate the pulp from shells. Culinary advice: It is better to do it on the street near something concrete.
5. Grate coconut in a bowl. Pour 2 and 3/4 tbsp. water to coconut shavings and mix. Take coconuts from the water in handfuls and squeeze juice in a bowl. Put the squeezed coconut lumps in a sieve, pour coconut water in a saucepan and transfer the coconut back to the bowl. Pour the grated coconut pulp with the remaining clean water and again remove it from the water in handfuls and squeeze out all the liquid. Overfill cooked coconut water in a pan and discard squeezed pulp.
6. If desired, mix fresh coconut water at this stage. Then add black beans, onions, chili peppers, chives, garlic, allspice peas, thyme, butter and add salt and black pepper. Bring everything to a boil, cover the pan with a lid, then reduce heat to medium and simmer at low boil 15 min
7. Meanwhile, rinse the rice under cold running water until she will not be clean. Drain all the water and put the rice in a pan with left ready coconut water or base. Maybe you will have to add more water so that it is 2.5 cm above the level rice. Salt and pepper the liquid, bring to a boil and immediately cover the rice with a lid. Reduce the fire to as low as possible and cook for 15-20 minutes. Culinary tip: Do not mix rice and don’t look under the lid! When the rice is soft, take out the chili, green onions and thyme sprigs, mix rice with a fork and immediately serve. Output: 6 servings