Spiced Lamb With Rice And Peas
Spiced Lamb with Rice and Peas is a traditional dish from Saint Helenian Cuisine that is bursting with flavor and aromatic spices. This hearty and satisfying meal is perfect for a cozy dinner at home.
Ingredients
- 1 1/2 lbs lamb, cut into cubes
- 2 cups basmati rice
- 1 cup frozen peas
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the lamb with salt, pepper, cumin, coriander, turmeric, and cinnamon.
- Heat some oil in a large pot over medium heat and brown the lamb on all sides. Remove from the pot and set aside.
- In the same pot, add the onion, garlic, and ginger. Cook until softened and fragrant.
- Add the tomatoes and cayenne pepper, then return the lamb to the pot.
- Pour in the broth and bring to a boil. Reduce the heat, cover, and simmer for 45 minutes to 1 hour, or until the lamb is tender.
- Meanwhile, rinse the rice until the water runs clear. Add the rice and peas to the pot, cover, and cook for an additional 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and serve the spiced lamb with rice and peas, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 18g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Cooking thermometer
Serving suggestions
Serve the Spiced Lamb with Rice and Peas with a side of fresh salad and a glass of red wine for a complete meal.
Tips & tricks
For a spicier kick, add extra cayenne pepper or a chopped chili to the lamb while cooking.
Cost
$25