Prep 30 mins
Cook 1 hr 30 mins
From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “This dish was brought by East Indians to the West Indies.” Prep time doesn't include the 1 hour the lamb cubes marinate.
- 1 lb stewing lamb
- 1 tablespoon curry powder
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1 fresh chili peppers, diced or 1 dried chili
- 2 tablespoons butter or 2 tablespoons margarine, plus more for serving
- 2 1⁄2 cups beef stock or 2 1⁄2 cups chicken stock or 2 1⁄2 cups coconut milk
- 1 teaspoon fresh ground black pepper
- 2 tomatoes, chopped
- 2 teaspoons sugar
- 2 tablespoons scallions, chopped
- 1 cup basmati rice
- scallion, strips to garnish
- Cube lamb and place in a shallow glass or china dish. Sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. Cover loosely with plastic wrap and let marinate in a cool place for 1 hour.
- Melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. Pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender.
- Add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. Add a little water if necessary to cover rice by 1 inch of liquid. Simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. Garnish with scallion strips.