LAMB PELAU RECIPE || HOW TO MAKE PILAU || TERRI-ANN’S KITCHEN

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while maintaining flavor.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas are often less expensive and convenient.

Clean lamb with lime and vinegar, rinse under cool water.

Season lamb with 2-3 tablespoons of oil, 1 teaspoon sea salt, 1-1.5 teaspoons black pepper, 1 heaping tablespoon green seasoning, 0.5 teaspoon browning, 1 teaspoon onion powder, and 1 teaspoon garlic powder.

Mix the seasonings into the lamb and cover with plastic wrap, marinating in the fridge for 2 hours (or overnight if possible).

Heat 2-3 tablespoons of vegetable oil in a large pot over medium heat until shimmering.

Add the marinated lamb to the pot and brown for about 3 minutes without stirring.

After 10 minutes, check the lamb and ensure it is browning nicely.

Add 4 cups of rinsed basmati rice to the pot with the lamb.

Add 2 scotch bonnet peppers and fresh thyme to the pot.

Add 2 tablespoons of tomato ketchup to the mixture.

Reduce heat to low, cover the pot, and let the lamb cook for about 1 hour until soft.

After about 1 hour and 10 minutes, check the lamb for doneness and adjust seasoning if necessary.

Add 1 can of coconut milk and water to the pot, stirring to combine.

Allow the coconut milk to boil for about 15 minutes.

Add the washed rice to the boiling coconut milk and stir.

Mix in 1 tablespoon of butter into the pot.

Cover and cook on low heat for about 10 minutes until the rice is tender and the liquid is absorbed.

Fluff the rice with a fork and serve.

Cooking Techniques

Equipment Needed

Spice Level: