Ingredients
The following ingredients have 4 Servings
- 1½ lb lamb ((680g) chopped into very small pieces (very important) )
- 4 tbsp green seasoning ((60g) heaped, see the notes for recipe)
- 1 tsp allspice ((5g) pimento, ground)
- 1 tsp turmeric ((5g))
- 1 tsp nutmeg ((5g) ground)
- 1 tsp cinnamon ((5g) ground)
- 1 tsp cardamom ((5g) ground)
- 1 tsp coriander ((5g) ground)
- 1 tsp ginger ((5g) ground)
- 8 sprigs of thyme (stems removed or 1 tsp of dried)
- 2 tsp shado beni (or fresh culantro/spirit weed/coriander (optional))
- 1 tsp black pepper ((5g))
- 1½ tsp pink salt ((7g))
- 4 cups brown rice ((780g) cold and cooked)
- 1-2 tbsp browning sauce ((15-30g) see like for recipe, use 1 tsp if you are using the store brought kind)
- 2 tbsp tomato paste ((30g))
- 1 red onion (sliced)
- 3 scallion (sliced)
- 4 garlic cloves (minced)
- 1 red bell pepper (chopped)
- 1 cho cho/christophine (chopped (can use zucchini/courgette))
- 1 cup pumpkin ((116g) or butternut squash, chopped)
- 1 cup leafy green ((40g) tightly packed, i.e callaloo, kale or spinach)
- ½ tsp turmeric ((3g))
- hot sauce to taste (optional)
- pink salt/garlic granules/ black pepper to taste
- organic soy(a) or coconut amino (optional)
- warm water (see notes)
- 2-3 tbsp olive or coconut oil ((30-45g))
