Jerk Lamb with Rice and Peas

Name: Jerk Lamb with Rice and Peas
Ingredients: 2 onions; 1 spring onion; 1 garlic (head of); 1 ginger (knob of); thyme sprigs (hefty bunch, use dry thyme if you dont have fresh); fruity chilies (like habanero, scotch bonnet or pili pili mbuzi); peppercorns; all spice berries; 1 tsp cinnamon powder; 1 tbsp brown sugar; 2 tbsps. soy sauce; 2 tbsps. olive oil; 2 lamb bone in (kg); 3 cups canary basmati; 1 cinnamon stick; 3 bay leaves; 2 cups kidney beans (you can use canned kidney beans); 2 cups coconut milk; 2 cups water; salt (to taste)

Ingredients

Directions

1
start by blending all the jerk herbs and spices into a very smooth paste then rub the meat with the paste.
2
marinate the meat for at least 4 hours then wrap it with tin foil and baking sheet then place it in the oven for at least 3 hours on 180C for the first 40 minutes then 140C for the remaining time.
3
wash and soak 3 cups of canary basmati rice, saute a diced onion in a drizzle of olive oil then add the beans, the rice, the aromatics with the coconut milk and water.
4
once the pot boils, drop the heat to a simmer, cover and let it cook for 30 minutes on the Lowest heat possible.
5
unwrap the lamb and brush it with the remaining jerk paste and broil it in the oven just for a couple of minutes.
6
once the rice is fluffy, serve it on a large serving plate. top it with the lamb pieces and enjoy.

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