Levi's Homecoming Lamb might be just the main course you are searching for. This recipe serves 2. One serving contains 2259 calories, 73g of protein, and 109g of fat. From preparation to the plate, this recipe takes around 1 hour and 43 minutes. If you have allspice berries, olive oil, chile, and a few other ingredients on hand, you can make it. To use up the allspice berries you could follow this main course with the Caramel Peach Upside-Down Cake as a dessert.
Instructions
1
For the paste:Pound the green onions, chile, mint leaves, allspice berries, thyme leaves, lime juice, olive oil, salt, and pepper in a mortar and pestle, grinding them as hard as you can.
Ingredients you will need
Allspice Berries
Green Onions
Thyme
Mint
Lime Juice
Olive Oil
Pepper
Chili Pepper
Salt
Equipment you will use
Mortar And Pestle
2
For the lamb:Wash the lamb rumps and pat them dry with paper towels.
Ingredients you will need
Lamb
Equipment you will use
Paper Towels
3
Mix the spice paste with the lamb in a bowl, using your hands to get it well coated. Cover the bowl, and let the meat rest for at least 1 hour, or overnight, in the refrigerator.
Ingredients you will need
Spice Paste
Lamb
Meat
Equipment you will use
Bowl
4
Heat the oil in a medium-sized heavy-bottomed saucepan. Once hot, add the lamb. Immediately cover the pan with a lid, and turn the heat down to medium. Cook for 5 minutes.
Ingredients you will need
Lamb
Cooking Oil
Equipment you will use
Sauce Pan
Frying Pan
5
Swirl the water in the bowl in which the lamb was marinated and add the liquid to the pan. Cover once again and cook for another 5 minutes. In a small bowl, combine the stout and brown sugar. Now, remove the lid, add the stout mixture, and bring everything to a boil. Immediately reduce the heat to low, and cook for around 8 minutes, or until the lamb is cooked through. The cooking juices should evaporate, leaving you with a lovely, dark and glossy stew with a bitter, hot, and sweet flavor.
Ingredients you will need
Brown Sugar
Stout
Water
Lamb
Stew
Equipment you will use
Bowl
Frying Pan
6
Garnish the dish with fresh mint sprigs and serve with Rice and Peas.
Ingredients you will need
Fresh Mint
Peas
Rice
7
To make Rice and Peas:First break into the coconut. Choose one of the 3 eyes that you are most likely to be able to puncture. Cook's Note: Youll see them at one end. Only one will work.
Ingredients you will need
Coconut
Peas
Rice
8
Try to penetrate the eye with a strong, sharp-tipped knife. If the hole doesnt give, try the others.
Equipment you will use
Knife
9
Pour the coconut water out through its eye and set it aside in a small bowl. Smash the coconut open, and, using a small, sharp knife, lever the coconut flesh away from the shell. Cook's Note: Doing this outside against some concrete is a good idea.
Ingredients you will need
Coconut Water
Coconut
Equipment you will use
Knife
Bowl
10
Grate the coconut into a bowl.
Ingredients you will need
Coconut
Equipment you will use
Bowl
11
Pour 2 3/4 cups water over the shreds, and stir. Strain the coconut flesh from the water in fistfuls, and squeeze out all its juices over the bowl.
Ingredients you will need
Coconut
Water
Equipment you will use
Bowl
12
Place the squeezed clumps of grated coconut into a sieve, transfer the coconut water to a saucepan and tip the squeezed coconut back into the bowl. Cover the coconut shreds with the remaining clean water and, once again, lift the coconut flesh up from the water in fistfuls and squeeze out all its juices.
Ingredients you will need
Desiccated Coconut
Coconut Water
Coconut
Water
Equipment you will use
Sauce Pan
Sieve
Bowl
13
Transfer the prepared coconut water to the saucepan, and discard the squeezed-out flesh.
Ingredients you will need
Coconut Water
Equipment you will use
Sauce Pan
14
If desired, incorporate the fresh coconut water to the saucepan at this stage. Then, add the black beans, onion, chile, green onion, garlic, allspice berries, thyme, butter, and adjust their seasonings with salt, and black pepper. Bring everything to a boil, cover, and then turn down the heat to medium, and simmer for 15 minutes.
Ingredients you will need
Allspice Berries
Coconut Water
Black Pepper
Black Beans
Green Onions
Seasoning
Butter
Garlic
Chili Pepper
Onion
Thyme
Salt
Equipment you will use
Sauce Pan
15
Meanwhile, rinse the rice under cold running water until the water runs clear.
Ingredients you will need
Water
Rice
16
Drain the rice, and then add the rice to the saucepan with the reserved prepared coconut water or base in the saucepan. You may need to add some additional water to bring the liquid about 1-inch above the level of the rice. Season the cooking liquid with salt, and black pepper, bring it to a boil, and then cover the rice immediately. Turn the heat down to its lowest level, and simmer for 15 to 20 minutes. Don't stir it and don't peek inside!
Ingredients you will need
Coconut Water
Black Pepper
Water
Base
Rice
Salt
Equipment you will use
Sauce Pan
17
Once the rice is tender, fish out the chile, green onion, and thyme sprigs, fluff the rice with a fork, and serve immediately.