Jerk lamb - Canary Basmati
Let's make jerk lamb with rice and peas, a Jamaican staple that none can resist. The flavor of za'atar, garlic and herbs feels just like home. The rice is aroma
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canarybasmati.com.
Ingredients
- 1 tbsp. olive oil
- one Onion
- 1 Spring onion
- Ginger, Garlic
- Thyme (or dried za’atar as a substitute)
- Fruity chilies (e.g., Pili Pili Mbuzi)
- Salt
- Peppercorns
- Allspice berries
- Cinnamon powder (1 teaspoon)
- Brown sugar (1 tablespoon)
- Soy sauce
- Canary rice (or any aromatic rice) – 3 cups
- Olive oil (for sautéing)
- Onion
- Kidney beans – 2 cups (soaked overnight & boiled)
- Cinnamon stick
- Bay leaves
- Thyme (a few sprigs)
- Coconut milk – 2 cups
- Water – 2 cups
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