The flavour of the scotch bonnets in this dish give it the perfect balance of heat, aroma and taste and the best thing is that you can balance the heat with your tolerance!
Serves 2 – Preparation time 10 minutes – Cooking time 30 minutes
- 425 g of lamb mince
- 220 g of red kidney beans, we used tinned
- 1 ripe plantain
- 115 g of shallots
- ½ diced red pepper
- ½ diced yellow pepper
- 20 g garlic
- 10 g coriander
- 5 g fresh thyme
- ½ tsp turmeric
- 2 tsp marigold stock powder
- Glug of olive oil
- Salt to taste
- 1 ½ dsp Chef Bernie’s Very Hot Sauce (to taste)
Approx. 1 dsp chopped fine sun-dried tomatoes
1 dsps chopped chives
- Prepare all the ingredients by dicing the peppers, finely chop the coriander, garlic, thyme and slice the shallots
- Use a heavy bottomed frying pan add a glug of olive oil and heat
- Add the prepared ingredients to the pan
- Fry off until fully softened and then add the lamb mince and mix in well
- Add the very hot sauce, (be cautious add some and add more later to taste) turmeric & stock powder.
- Stir, replaced the lid
- Simmer, stirring occasionally for about 10 to 15 minutes
- Drain and wash the kidney beans
- Add the kidney beans, stir and replace the lid continue to simmer for another 10 mins
To cook the Plantain
- Boil the kettle
- Add boiling water to a pan approx. 3 inches to cover the plantain
- Wash the plantain – skin on
- Without removing the skin make a small cut in the plantain lengthways, slice off both ends where it narrows right down to a point.
- Cut the plantain in half across the diameter.
- Place the two halves of the plantain in the boiling water, cover and leave to cook for approximately 10 minutes, turn down once boiling to a simmer
- When the plantain is cooked remove from the pan carefully and place on a clean chopping board
- Remove the skin and then slice and dice.
- Add the plantain to the rest of the ingredients
- Taste, add salt to taste and more hot sauce if needed, stir and serve
Check the lid on you pan fits well and is a heavy one, this dish needs you to keep the moisture in, cooking it on too high a heat will dry it out, if you need to add a small amount of boiling water.