Servings: 4-5
Preparation time
Cooking time
Level: Intermediate
Ingredients:
2 cups rice (uncooked)
1 can peas and carrots (425 g 15oz)
4 pieces of lamb shoulder or 1 1/2 lbs lamb cut up into cubes
Salt to taste
1/2 onion
1 hot pepper
3 cloves garlic
3 pimento peppers
4 sprigs chive
4 leaves big leaf thyme
3 sprigs fine leaf thyme
12 leaves chadon beni
25 g of coconut powder
2 tbsp sugar
Water
Directions:
Cut up the lamb into 2 " pieces. Season with the garlic, big leaf thyme, chive, onion, chadon beni,
pimento pepper, fine leaf thyme, and salt. Marinate for at least an hour. Add about 2 cups of water to the pressure cooker and add the marinated lamb. Pressure cook for 15 minutes. Drain and set aside. Save the stock for later.
Caramelize the sugar. Add the lamb. Stir it up to evenly coat with the sugar. Then let it cook it its juices for about 2 minutes. Add the coconut milk and the lamb stock. Then add the rice and a little water and simmer for a about 15 minutes or until the rice looks half cooked. Then add the peas and carrots. Add the hot pepper and some water and simmer for 5 - 10 minutes. Adjust salt if necessary. Set the flame on low to evaporate the rest of water. Remove the hot pepper (make sure not to burst it).
Serve hot with a side of cole slaw and a piece of ripe Zaboca (Avocado).
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Source: simplytrinicooking.com
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