Caribbean Pumpkin Rice and Stewed Lamb · PrimedTable
Caribbean🍚 Starches
Caribbean Pumpkin Rice and Stewed Lamb
⏱ 120 min
A flavor-packed Caribbean dish combining creamy pumpkin rice with tender stewed lamb. The pumpkin rice blends jasmine rice with fresh pumpkin and coconut milk for aromatic creaminess, while the lamb stew begins with caramelized brown sugar and simmers with thyme, tomatoes, and root vegetables for rich, savory depth.
Adapted from a video by CookingWithRia
Impress your Family with this Flavor-packed Pumpkin Rice and Stewed Lamb
pimento pepperoptional, or substitute with 3 tbsp finely chopped red bell pepper~3 tbspest.
black pepperfor seasoning½ tsp
lamb3 lb
green seasoninga blend of scallion, garlic, onion, cilantro, parsley, and other herbs2 tbsp
salt2 tsp
black pepper1 tsp
all-purpose seasoning1 tsp
adobo1 tsp
oil2 tbsp
brown sugar4 tbsp
butter1 tbsp
bell pepper1
carrotlarge, chopped1
scallionchopped4
tomatochopped2
thymefresh sprigs6
potatopeeled and chopped2
Steps
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1
For the pumpkin rice: heat 3 tbsp olive oil in a non-stick pot over medium-high heat. Add the chopped onion and cook until the edges begin to brown, about 1-2 minutes.
2
Lower the heat and allow the onion edges to brown for a couple of minutes. Turn the heat back to medium, add the scallions and garlic, and cook for 1 minute until fragrant.
3
Mix 1 can of coconut milk with 1 cup of water to yield about 2.75 cups of liquid. Pour this mixture into the pot and stir well; set aside.
4
Drain the thawed pumpkin and add it to the pot along with 1 baby carrot and 1 pimento pepper (or 3 tbsp finely chopped red bell pepper if unavailable). Raise the heat to high and cook for 3 minutes to develop flavor.
5
Rinse 2.5 cups of jasmine rice under water until the water runs clear. Add the rinsed rice to the pot and stir for 2 minutes.
6
Calculate liquid: 2.5 cups of rice requires 3.75 cups of liquid (1.5 cups liquid per cup of rice). Add the entire can of coconut milk and additional liquid to reach 3.5-3.75 cups total.
7
Add 6 fresh thyme sprigs (or 1 tbsp dried thyme leaves), 1 whole hot pepper, 2 tsp salt, 0.5 tsp black pepper, 1 tsp adobo, and 2 tbsp butter. Stir well to combine.
8
Bring the mixture to a boil over medium heat. Once rice grains begin to appear on the surface, reduce the heat to the lowest setting. Cover the pot and cook for 20 minutes.
9
When the timer goes off, turn off the heat and keep the pot covered. Let it rest for 10-15 minutes to allow final liquid absorption.
10
For the stewed lamb: season 3 lbs of lamb with 2 tbsp green seasoning, 2 tsp salt, 1 tsp black pepper, 1 tsp all-purpose seasoning, and 1 tsp adobo. Let marinate for 30 minutes to overnight in the refrigerator.
11
Heat 2 tbsp oil (preferably vegetable or canola oil, not extra virgin olive oil which smokes easily) in a 5-quart pot over high heat. Add 4 tbsp brown sugar and allow it to caramelize.
12
Once the brown sugar begins to bubble and darken around the edges, reduce the heat to medium then low. When caramelization is even, add the marinated lamb and raise heat back to medium briefly to seal in the color, about 2 minutes.
13
Lower the heat to low, then add 1 bell pepper, 1 large carrot, 4 chopped scallions, 2 chopped tomatoes, and 6 fresh thyme sprigs.
14
Cover the pot and simmer on low for 20-22 minutes until the lamb is tender, allowing it to cook in its own natural juices without adding water. Check every 5 minutes to ensure nothing sticks.
15
Uncover and add 2 peeled, chopped potatoes, 1 tsp salt, 2 scallions, and a pinch of oregano. Stir well, cover again, and cook for another 10 minutes until the potatoes are tender.
16
Transfer to the stovetop to finish cooking and meld all flavors together. Gently stir to allow some potatoes to break apart and thicken the gravy. Adjust salt and pepper to taste, then turn off the heat.
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