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Levi's homecoming lamb with rice and peas
Fruit and vegetables
3 sprigs fresh
thyme
, leaves only
3 tbsp finely chopped fresh
mint
leaves
2
spring onions
, green part only, chopped
½ Scotch bonnet
chilli
, seeds removed, finely chopped
2
limes
, juice only
½ fresh
coconut
, cut open, flesh cut from shell using a sharp knife, coarsely grated (the liquid can be drunk or reserved for another recipe)
½
spring onion
, trimmed, chopped
½ Scotch bonnet
chilli
½
garlic
clove, peeled
1 sprig fresh
thyme
¼
onion
, roughly chopped
fresh
mint
sprigs, to garnish
Tins, packets and jars
200g/7oz canned black
beans
, drained and rinsed
225g/8oz
basmati rice
, rinsed under cold running water
Cooking ingredients
6
allspice
berries
salt and freshly ground
black pepper
1 tbsp
olive oil
3 tbsp sunflower or groundnut oil
125ml/4fl oz Jamaican stout (can substitute with Irish stout), mixed with 1½ tbsp soft dark
brown sugar
3-4
allspice
berries
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 tbsp
butter
Meat, fish and poultry
4 equal-sized pieces
lamb rump
(about 500g/1lb 2oz in total)
Other
75ml/2½fl oz cold water
325ml/11½fl oz cold water
Back to recipe
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