Date and coconut braised lamb and beans
Simple Too, p. 78–79
This is a take on a Jamaican oxtail and butter bean stew that our collaborator Milli’s brother-in-law, Chris, makes. The lamb, coconut, orange and dates are Milli’s additions. Serve with rice, if you like, and the roasted cabbage with chilli and garlic chips (p. 196). Getting ahead: The dish can be made a day or two in advance; the flavours only improve and develop with time. Just hold back on the salsa, spooning it over just before serving.
Ingredients
- Olive oil
- Lamb neck fillets
- Onion
- Thyme leaves
- Ground allspice
- Ginger
- Garlic
- Date molasses
- Coconut milk
- Black beans
- Kidney beans
- Orange
- Scotch bonnet pepper
- Fine sea salt and black pepper
- Herb salsa
- Coriander leaves
- Lime
- Salt
Capture the full recipe from the book
Open Simple Too at page 78–79 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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