Lamb Fried Rice (Caribbean Style)

This Caribbean style lamb fried rice is so delicious, fragrant and made with the right balance of seasoning and flavours. Bite sized pieces of meat are seared until tender and tossed with brown rice and vegetables.

Ingredients you will need

The steps

• Place the meat in a large bowl and then proceed to add all of the ingredients that have been listed to marinate the meat.
• Use your hands/tongs to work the seasoning into the meat, cover it with wrap and leave to marinate overnight or for several hours.
• Heat some olive oil on medium heat in a skillet/frying pan.
• Add the marinated meat and proceed to sear the meat then add the browning sauce.
• Add a splash of warm water and reduce the heat to low, cover with a lid and continue to cook the meat until tender (mine took 45 minutes,  although the time will vary depending the part of lamb you're using).
• Half way through cooking the lamb, add the tomato paste, also keep an eye on the meat and add a splash of water if the liquid starts to evaporate.

• Once the meat is cooked, add the scallion, red onion, garlic and hot sauce (if using) then saute until soft and translucent.
•  Add the vegetables to the pan, check there is enough liquid in the pan, if not add a splash more, then cover the pan and allow the vegetables to lightly steamed until they begin to soften (this will take several minutes).
• Finally add the cold brown rice and proceed to combine with the meat/vegetables then fold in the turmeric for colour.
• Do a taste test and season with additional pink salt/garlic granules, black pepper, you can add a little organic soy(a) or coconut amino if required.

Notes and tips

• Make sure the rice that you are using is extremely cold, have it chilled in the refrigerator up until you are ready to use it.
• Use these guidelines on How to Fix Rice, should your rice be too soggy or so fourth.
• When adding the water you don't need too much. I refer to it as a splash, because the amount you need will vary which is why I purposely haven't given the amount.
• When re-heating the lamb, if the lamb looks dry, simply sprinkle some water over the top of the lamb and this will rehydrate the dish
• Save yourself a bunch of time by chopping/peeling the vegetables when you are marinating the meat.
• This recipe serves up to 6 people
• You will want the leaner parts of the lamb for this recipe - legs/shoulder. The parts that wont have much fat or you will need to trim it off.
• For enhanced flavour I recommend using my Homemade Mutton Stock to make the rice with.
• This is the link to make the Brown Rice and the Green Seasoning.
• It's very important that the meat is chopped into very very small pieces.
• For a low carb version, use Cauliflower Rice instead
• Make sure you are using meat that is boneless for this recipe.
• Tenderize the meat using juice or a meat hammer, as mentioned in the recipe post.
• Any leftovers can be refrigerated and consumed within a few days or alternatively, freeze it.

Other meat dishes you will like

• Jamaican Curry Goat
• Lamb Chilli Con Carne
• Slow Cooker Lamb Stew
• Mutton Soup
• Jamaican Stew Beef
• Jamaican Curry Chicken
• Guyanese Chow Mein

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Youtube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Lamb Fried Rice (Caribbean Style)

This Caribbean style lamb fried rice is so delicious, fragrant and made with the right balance of seasoning and flavours. Bite sized pieces of meat are seared until tender and tossed with brown rice and vegetables.

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Caribbean

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Servings: 6 people

Calories: 752kcal

Author: Charla

Ingredients

To marinate the meat

• ▢ 1½ lb lamb (680g) chopped into very small pieces (very important)
• ▢ 4 tablespoon green seasoning heaped, see the notes for recipe
• ▢ 1 teaspoon allspice pimento, ground
• ▢ 1 teaspoon turmeric
• ▢ 1 teaspoon nutmeg ground
• ▢ 1 teaspoon cinnamon ground
• ▢ 1 teaspoon cardamom ground
• ▢ 1 teaspoon coriander ground
• ▢ 1 teaspoon ginger ground
• ▢ 8 sprigs of thyme stems removed or 1 teaspoon of dried
• ▢ 2 teaspoon chadon beni or fresh culantro/spirit weed/coriander (optional)
• ▢ 1 teaspoon black pepper
• ▢ 1½ teaspoon pink salt

For stir frying

• ▢ 4 cups brown rice cold and cooked
• ▢ 1-2 tablespoon browning sauce use 1 teaspoon if you are using the store brought kind
• ▢ 2 tablespoon tomato paste
• ▢ 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 teaspoon turmeric
• ▢ 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 tablespoon olive or coconut oil

Instructions

For marinating the meat

• Place the meat in a large bowl and then proceed to add all of the ingredients that have been listed to marinate the meat.
• Use your hands/tongs to work the seasoning into the meat, cover it with wrap and leave to marinate overnight or for several hours.

To cook the lamb/rice and vegetables

• Heat some olive oil on medium heat in a skillet/frying pan.
• Add the marinated meat and proceed to sear the meat then add the browning sauce.
• Add a splash of warm water and reduce the heat to low, cover with a lid and continue to cook the meat until tender (mine took 45 minutes,  although the time will vary depending the part of lamb you're using).
• Half way through cooking the lamb add the tomato paste, also keep an eye on the meat and add a splash of water (not too much) if the liquid starts to evaporate.
• Once the meat is cooked, add the scallion, red onion, garlic and hot sauce (if using) then saute until soft and translucent. 
• Add the vegetables to the pan, check there is enough liquid in the pan, if not add a splash more, then cover the pan and allow the vegetables to lightly steamed until they begin to soften (this will take several minutes).
• Finally add the cold brown rice and proceed to combine with the meat/vegetables then fold in the turmeric for colour.
• Do a taste test and season with additional pink salt/garlic granules black pepper, you can add a little organic soy(a) or coconut amino if required.

Video

Notes

• Make sure the rice that you are using is extremely cold, have it chilled in the refrigerator up until you are ready to use it.
• Use these guidelines on How to Fix Rice, should your rice be too soggy or so fourth.
• When adding the water you don't need too much. I refer to it as a splash, because the amount you need will vary which is why I purposely haven't given the amount.
• When re-heating the lamb, if the lamb looks dry, simply sprinkle some water over the top of the lamb and this will rehydrate the dish
• Save yourself a bunch of time by chopping/peeling the vegetables when you are marinating the meat.
• This recipe serves up to 6 people
• You will want the leaner parts of the lamb for this recipe - legs/shoulder. The parts that wont have much fat or you will need to trim it off.
• For enhanced flavour I recommend using my Homemade Mutton Stock to make the rice with.
• This is the link to make the Brown Rice and the Green Seasoning.
• It's very important that the meat is chopped into very very small pieces.
• For a low carb version, use Cauliflower Rice instead
• Make sure you can using meat that is boneless for this recipe.
• Tenderize the meat using juice or a meat hammer, as mentioned in the recipe post.
• Any leftovers can be refrigerated and consumed within a few days or alternatively, freeze it.

Nutrition

Calories: 752kcal | Carbohydrates: 113g | Protein: 31g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 709mg | Potassium: 1011mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2726IU | Vitamin C: 37mg | Calcium: 259mg | Iron: 9mg

Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!