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Restaurants›Salsa's›Jamaican Lamb Recipe

Jamaican Lamb Recipe

Inspired by Salsa's

Time1h

Serves4

Goat cheese, potato, coconut-curry, rice, beans, plantain, veggies, avocado, salsa

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Ingredients

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Ingredients

2 lbs lamb shoulder, cubed

4 oz Goat cheese, crumbled

2 cups potatoes, diced

1 cup Coconut milk

2 tbs curry powder

1 cup rice

1 can black beans, canned, drained and rinsed

2 medium plantains, sliced

2 cups mixed vegetables (bell peppers, carrots, etc.)

1 medium avocado, sliced

1 cup salsa

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Directions

1

Prepare the Lamb

In a large pot, heat olive oil over medium heat. Add the cubed lamb and season with salt and black pepper. Brown the lamb on all sides.

2

Cook the Potatoes

Add the diced potatoes to the pot and cook for about 5 minutes, stirring occasionally.

3

Add Coconut-Curry Mixture

Stir in the coconut milk and curry powder. Bring the mixture to a simmer, cover, and cook for about 30 minutes until the lamb is tender.

4

Prepare the Rice and Beans

While the lamb is cooking, prepare the rice according to package instructions. In the last few minutes of cooking, add the drained black beans to the rice.

5

Cook the Plantains

In a separate pan, fry the sliced plantains in a bit of olive oil until golden brown on both sides. Set aside.

6

Sauté the Veggies

In another skillet, sauté the mixed vegetables until tender. Season with salt and pepper.

7

Assemble the Dish

Serve the coconut-curry lamb over the rice and beans. Top with crumbled goat cheese, cooked plantains, sautéed veggies, sliced avocado, and salsa.