Servings: 6 | Preparation time: 30 minutes | Cooking time: 1 hour
Ingredients
To marinate the meat:
- 1½ lb lamb, chopped into very small pieces
- 4 tbsp British Class green seasoning
- 1 tsp Cool Runnings ground allspice
- 1 tsp Cool Runnings ground turmeric
- 1 tsp Cool Runnings ground nutmeg
- 1 tsp Cool Runnings ground cinnamon
- 1 tsp Cool Runnings ground cardamom
- 1 tsp Cool Runnings ground coriander
- 1 tsp Cool Runnings ground ginger
- 8 sprigs fresh thyme leaves (or 1 tsp dried thyme)
- 2 tsp fresh cilantro (optional)
- 1 tsp black pepper
- 1½ tsp salt
For stir frying:
- 4 cups cooked brown rice, cold
- 1–2 tbsp Cool Runnings browning sauce
- 2 tbsp tomato paste
- 1 red onion, sliced
- 3 scallions, sliced
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup pumpkin or butternut squash, chopped
- 1 cup leafy greens such as callaloo, kale, or spinach
- ½ tsp turmeric
- Hot sauce to taste (optional)
- Salt and black pepper to taste
- 1–2 tbsp Mekong premium soy sauce
- 2–3 tbsp British Class coconut oil
- A few tablespoons warm water as needed
Directions
1. Place the chopped lamb in a large bowl. Add green seasoning, allspice, turmeric, nutmeg, cinnamon, cardamom, coriander, ginger, thyme, cilantro if using, black pepper, and salt. Mix well to coat the meat evenly. Cover and marinate for several hours or overnight for best flavour.
2. Heat 1–2 tablespoons of oil in a large skillet or wok over medium heat. Add the marinated lamb and sear for several minutes until browned.
3. Stir in the browning sauce and a small splash of warm water. Reduce heat to low, cover, and cook the lamb for about 40–45 minutes, stirring occasionally, until the meat becomes tender. Add a small splash of water if the liquid begins to dry out.
4. About halfway through cooking, stir in the tomato paste and continue simmering until the lamb is fully tender.
5. Once the lamb is cooked, increase heat slightly and add the scallions, red onion, garlic, and hot sauce if using. Cook for 2–3 minutes until fragrant and softened.
6. Add the bell pepper, zucchini, pumpkin, and leafy greens. Cover the pan and allow the vegetables to cook for several minutes until slightly tender.
7. Add the cold cooked rice to the pan and gently fold it into the lamb and vegetables. Sprinkle in the turmeric and mix until the rice is evenly coated and heated through.
8. Taste and adjust seasoning with salt, black pepper, garlic powder if desired, and soy sauce for extra savoury flavour.
9. Cook for another 2–3 minutes while stirring gently, then remove from heat and serve warm.