Caribbean🥩 Meat

Caribbean Brown Stew Lamb Chops with Rice and Peas

Name: Caribbean Brown Stew Lamb Chops with Rice and Peas
Total time: 2 h
Cuisine: Caribbean
Ingredients: 4-6 garlic cloves; 1 red bell pepper; 1 green bell pepper; ~2-3 pimento peppers; 3 spring onions; 1 white onion; 1 red onion; 1 handful celery; 1 handful parsley; 2 tbsp vegetable oil (for blending green seasoning); 1 kg lamb chops; 1 tbsp vegetable oil; 1 tsp salt and black pepper; 1 tsp mixed herbs; 1-2 tsp all-purpose seasoning; 1 tsp paprika; 2-3 tbsp green seasoning; 1-2 tbsp vegetable oil (for browning meat); 2-3 tbsp sugar; 2-3 tbsp ketchup; 4-6 cups water; 1 scotch bonnet pepper; ~2-3 sprigs thyme; ~¼ cups fresh parsley (for garnish); 1 cup pink or red beans; ½ tsp salt; 1 tsp all-purpose seasoning (for rice); 1-2 tbsp green seasoning (for rice); ½ can coconut milk; 1½ cups jasmine rice

⏱ 120 min

A Caribbean feast featuring tender brown stew lamb chops simmered slowly until fall-apart tender, served alongside coconut milk rice and peas, steamed beetroot, boiled sweetcorn, and fresh coleslaw. A complete traditional island meal with rich, layered flavours.

Adapted from a video by TERRI-ANN'S KITCHEN

Let’s Cook With Me | Brown stew lamb chops, rice and peas, steamed beetroot, boiled corn & coleslaw

Watch on YouTube

Ingredients

garlic cloves4-6
red bell pepper1
green bell pepper1
pimento peppersoptional~2-3est.
spring onions3
white onion1
red onion1
celery1 handful
parsley1 handful
vegetable oil (for blending green seasoning)2 tbsp

Steps

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1
Rinse the pink beans and soak them in water overnight (optional). The next morning, transfer to a pot with about 2 cups of water and bring to a boil.
2
Make fresh green seasoning by combining garlic, red and green bell peppers, spring onions, white onion, red onion, celery, and parsley in a food processor. Add vegetable oil and blend until smooth.
3
Season the lamb chops with oil, salt, black pepper, mixed herbs, and paprika. Refrigerate overnight, then coat with the fresh green seasoning before cooking.
4
Heat oil in a pot and caramelize sugar on medium-low heat for about 5 minutes until deep brown. Add the seasoned lamb chops, cover without stirring for about 2 minutes, then stir. Continue cooking until the meat develops a beautiful colour and any released juices evaporate.
5
Add ketchup, a whole scotch bonnet pepper, thyme, and 4-6 cups of water (enough to nearly cover the lamb). Simmer on low heat for 1.5 to 2 hours until the meat is fall-apart tender.
6
Transfer the cooked beans to a larger pot with salt, all-purpose seasoning, green seasoning, and half a can of coconut milk. Add thyme and a scotch bonnet pepper. Bring to a boil for 10 minutes.
7
Add 1.5 cups of rinsed jasmine rice to the beans and coconut milk. Mix well, cover with foil on the lid, and steam on low heat for 10-15 minutes until the rice is cooked and the liquid is absorbed.
8
Peel and shred the carrots. Wash the cabbage leaves and use a vegetable peeler to create thin shreds from both the white and purple cabbage.
9
Combine the shredded cabbage and carrots. Add vinegar, honey (or sugar), and black pepper. Toss gently and let rest. Add mayo to taste just before serving.
10
Peel the beetroot carefully (it stains easily). Wash and chop into small pieces. Place in a pot, add mixed herbs, all-purpose seasoning, and butter. Cover and steam on low heat for about 5 minutes.
11
Remove the husk and silk from the sweetcorn. Trim the ends and cut each cob into three pieces. Season with salt and butter, add 1 cup of water, cover, and cook on low heat for 10-15 minutes.
12
Once the lamb is fully cooked and reduced, skim off any excess oil from the surface if desired. Garnish with fresh parsley and plate up.

Caribbean Brown Stew Lamb Chops with Rice and Peas

Ingredients

Steps

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