Ingredients:
| Serves 6 | |||
| 1 | kg | Lamb, bone-in, stewing and breast , chopped | |
| 3 | Large onions - sliced | ||
| 3 | Cloves garlic – chopped | ||
| Handful fresh basil leaves or dried mixed herbs | |||
| 4 | Guinea peppers (optional) | ||
| 1 | Chicken stock cube | ||
| 1-2 | Scotch bonnet pepper (to taste) | ||
| Salt and Pepper to taste | |||
| Vegetable oil (enough to fry) | |||
| Cayenne Pepper – to taste | |||
| Turmeric or curry powder to taste | |||
| 600 | g | Tinned chopped tomatoes | |
| 2 | tbsp | Tomato puree | |
| 5 | cups | Basmati or long grain rice |
Method:
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In a large saucepan, put the meat, 1 chopped onion, garlic, fresh basil, 3- 4 guinea peppers, a crumbling of stock cube, scotch bonnet chillies and a pinch of salt. Cover and steam over a moderate heat till the juices run clear, stirring frequently to prevent the meat from sticking to the bottom of the saucepan.
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Add enough water to cover the meat, bring to the boil, then simmer till the meat is tender.
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Using a slotted spoon, remove the meat, fry to brown it off and return the lamb to the stock in the saucepan
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To make the sauce, fry the remaining 2 onions gently over a medium heat, stirring frequently till lightly golden
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Stir in the cayenne pepper and turmeric. After a couple of minutes, pour in the chopped tomatoes and the tomato puree and stir
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Add a sprig of basil or thyme and salt to taste then leave to cook till the oil separates from the sauce
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Add the sauce to the meat and stock in the saucepan. Stir and simmer for 20 minutes.
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Stir in the rice, add 2 cups of water and bring to the boil. Reduce to a low heat, cover the pan with tin foil (to trap in the moisture) and replace the lid.
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Simmer for 15 minutes, stir once then simmer for another 20 to 25 minutes or until the rice is tender and all the liquid has been absorbed. The rice at this stage is an orangey-pink
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Best when served immediately
Serving Suggestion:
Accompany with steamed spinach, carrots or green beans
