Lamb pelau. Ever heard of this one? Well, this is just a variation of pelau, that is traditionally done with chicken. And the variations are many. You could use any meat you like from pigtail to wild meat like agouti or even fish, like I had on the boat while fishing.
Still, I don't believe you could use every meat because saltfish would be a bit weird.Would it? Maybe I should try this first before I make an affirmation. However, saltfish would be more suited for mixed rice dishes like ochro rice, which I love. There are also vegetarian versions of pelau done with soya chunks that, I must admit tastes, quite delicious. I got that from some Rasta brethren a time. An ital pelau perhaps you could call it. Maybe, a saltfish pelau would taste good. I don't know. I guess I would have to try this some time.
A Scrumptious Lamb Pelau
Anyhow, this is one lamb recipe that's in my menu rotation at home because of how scrumptious it tastes. Hope you enjoy it. Here's Lamb Pelau!
P.S.
I used lamb shoulder but any cut would do.
Follow the recipe to the letter and don't forget the Grapefruit. 🙂
Lamb Pelau Recipe
Lamb Pelau
Ingredients:
1 can peas and carrots (425 g 15oz)
4 pieces of lamb shoulder or 1 1/2 lbs lamb cut up into cubes
2 cups rice
Salt to taste
1/2 onion
1 hot pepper
3 cloves garlic
3 pimento peppers
4 sprigs chive
4 leaves big leaf thyme
3 sprigs fine leaf thyme
12 leaves chadon beni
25 g of coconut powder
2 tbsp sugar
Water
1 grape fruit
salt and pepper to taste
Direction:
Cut up the lamb into 2 ” pieces
Season with the garlic, big leaf thyme, chive, onion, chadon beni, pimento pepper, fine leaf thyme, and salt. Marinate for at least an hour.
Add about 2 cups of water to the pressure cooker and add the marinated lamb.
Pressure cook for 15 minutes.
Drain and set aside. Save the stock for later.
Caramelize the sugar.
Note: Pay attention the colour and the “frothy” consistency of the sugar in the photo above. Any darker than this could cause your pelau to get too dark or bitter tasting.
Add the lamb. Stir it up to evenly coat with the sugar.
Then let it cook it its juices for about 2 minutes.
Add the coconut milk and the lamb stock.
Then add the rice and a little water and simmer for about 15 minutes
or until the rice looks half cooked.
When the rice is about half cooked add the peas and carrots.
Add the hot pepper and some water and simmer for 5 – 10 minutes
Check the rice; it should be good by now. Adjust salt if necessary.
Set the flame on low to evaporate the rest of water.
The lamb pelau looks good now. Remove the hot pepper.
Serve hot with a side of cole slaw and a piece of ripe Zaboca (Avocado)
When removing the hot pepper make sure not to burst it.
So what was the grapefruit for? Oh! I nearly forgot.
That was for you to eat with some salt and pepper while de pot bubblin'
just in case yuh get hungry lol 🙂
You actually thought the grapefruit was for the pelau??
And when you're done doh forget to scrape de bun bun: de bes' part ah de pelau. lol!!
Here ends my celebratory post for all my facebook fans. We are now 1000 + strong. Thank you for your support! No! I mean it. Without you all Simply Trini Cooking would not be possible. So tell your friends and family and the neighbour…even the neighbour's dog about Simply Trini Cooking: We food!
Ok! Ah gone now! Enjoy your lamb pelau.
Lamb Pelau
Ingredients
- 2 cups rice uncooked
- 1 tin peas and carrots 425 g
- 4 pieces of lamb shoulder or 1 1/2 lbs lamb cut up into cubes
- Salt to taste
- 1/2 onion
- 1 hot pepper
- 3 cloves garlic
- 3 pimento peppers
- 4 sprigs chive
- 4 leaves big leaf thyme
- 3 sprigs fine leaf thyme
- 12 leaves chadon beni
- 25 g of coconut powder or 1 cup coconut milk
- 2 tbsp sugar
- Water
Instructions
- Cut up the lamb into 2 ” pieces. Season with the garlic, big leaf thyme, chive, onion, chadon beni, pimento pepper, fine leaf thyme, and salt. Marinate for at least an hour.
- Add about 2 cups of water to the pressure cooker and add the marinated lamb. Pressure cook for 15 minutes. Drain and set aside. Save the stock for later.
- Caramelize the sugar. Add the lamb. Stir it up to evenly coat with the sugar. Then let it cook it its juices for about 2 minutes. Add the coconut milk and the lamb stock.
- Then add the rice and a little water and simmer for a about 15 minutes or until the rice looks half cooked. Then add the peas and carrots. Add the hot pepper and some water and simmer for 5 – 10 minutes.
- Adjust salt if necessary. Set the flame on low to evaporate the rest of water. Remove the hot pepper (make sure not to burst it).
- Serve hot with a side of cole slaw and a piece of ripe Zaboca (Avocado).
lol…yummy
I always thought lamb would be too fatty to cook like this. I will definitely try it. 🙂
If you trim most of the fat it would not be too oily.
I love lamb especially curry lamb, i will definitely try this one. instead of grapefruit i will use a cucumber with d salt & pepper
Turned out wonderfully I used the first variation of pelau that’s no longer listed under your recipes and then followed instructions on how to cook the lamb and used the lamb stock !!! Thank you !!!
You are welcome!