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. It 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.
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!
I used lamb shoulder but any cut would do.
Follow the recipe to the letter and don’t forget the Grapefruit. 🙂
Lamb Pelau Recipe
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 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
1 grape fruit
salt and pepper to taste
Then let it cook it its juices for about 2 minutes.
or until the rice looks half cooked.
Set the flame on low to evaporate the rest of water.
Serve hot with a side of cole slaw and a piece of ripe Zaboca (Avocado)
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??
Ok! Ah gone now! Enjoy your lamb pelau.