Tuesday, November 24, 2009

Caribbean Lamb with Pineapple

This is a fiery, hot, vibrant stir fry with a Caribbean flavour. Its really quick and easy and would be great with pork. The recipe came about late one night when me and a friend were craving something spicy and looking through the fridge to see what we could make with the few random items we had.


500g lamb or pork
4 cloves of garlic
10 allspice berries(pimento)
chillies (green and red, as much as you like)
a sprig of thyme
1 capsicum (1/2 green 1/2 red)
1/2 a spanish onion
1/3 of a fresh pineapple
2 spring onions
1/2 a zucchini
1 lime
splash of soy sauce
1/2 teaspoon brown sugar
sea salt
olive oil


Grind garlic, thyme, allspice and chillies in a mortar and pestle. Heat oil in a pan and add the lamb or pork and the ground paste. Fry until browned on all sides then remove from the pan, add a little more oil and the onion, capsicum and more chilli. Fry for a few minutes then add the pineapple, zucchini, spring onions, soy sauce. brown sugar and a squeeze of fresh lime. Add the lamb back to the pan and simmer for a few minutes. Season to taste. Remove from heat and sprinkle with coriander and mint.

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