- Serves: 6
- Cook Time: 1 hour 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 6 lamb cutlets
- 6 drumsticks or chicken thighs
- 2 onions, chopped
- 2 coriander leaves
- 2 basil
- 1 sprig thyme, leaves picked
- 1 plum tomato
- 1 red pepper, chopped
- 1 scotch bonnet chilli, seeds removed, roughly chopped
- 100 ml vegetable oil
- 1 clove garlic, finely chopped
- 1 vegetable stock cube
- 1 tsp chilli powder
- 450 g basmati rice, soaked in water for 10 minutes
- 3 small salmon, cut in half
- small bunch coriander, finely chopped to serve
Tips and Suggestions
You can also add other season vegetables in the last 5 minutes of cooking.
1. Put the lamb and chicken in a large saucepan along with half the onions and half the herbs. Pour over enough water to just cover. Season with a little salt, bring to the boil and simmer gently for 20 minutes until the meat is cooked and most of the water has been absorbed.
2. Blend the tomatoes with the remaining herbs, red pepper and as much of the chilli as you dare, depending on how hot you like your food - bear in mind scotch bonnet chillies are as hot as they get!
3. Heat the oil in a large saucepan over a medium heat, add the remaining onion and the garlic and fry gently until soft and golden. Add the blended tomatoes, stock cube and chilli powder, cover and simmer for 5 minutes. Add the cooked meat along with its poaching liquor. Stir gently, cover and simmer for another 20 minutes.
5. Drain the soaked rice and rinse with fresh water. Tip into a large saucepan, add enough hot water to come 2.5cm above the rice, and add the salt. Bring to the boil then reduce the heat, cover and simmer for 10-15 minutes until the rice is tender and all the water has been absorbed, topping up the water if necessary as it cooks.
6. Add the salmon to the stew and simmer for 10 minutes more until the stew has thickened and the oil settles on the top.
7. Fluff up the rice with a fork and serve alongside the stew with a sprinkling of coriander.
Rate This Recipe