Lamb and Kumara Coconut Jerk Casserole 

Lamb and Kumara Coconut Jerk Casserole 
  • 2 T cooking oil
  • 4 Lamb Chops
  • 2 T corn flour
  • 2 onions, sliced.
  • 2 - 3 T Jammin’ Jerk Rub
  • (You can add more at the end if you want it hotter, this version is family-friendly).
  • 1 can Coconut cream
  • Pimped Pepper to taste
  • 3-4 Kumara, peeled and cut into chucks.
  • 120g baby spinach
  1. Preheat oven to 150 degrees.
  2. Dust the chops with the flour, then put the oil in a frying pan over a med-high heat and brown the chops on both sides. Remove chops and set aside while you fry the onions until soft, then add the Jerk Rub, stir well, add the coconut cream, 1/4 cup of water, and season with the Pimped Pepper. 
  3. Pour everything into an oven-proof dish, add the Kumara pieces, place the chops on top, and cover with a lid or some tin foil.
  4. Place in the oven and cook for 2.5 hours, until lamb and kumara are tender.
  5. Take out of the oven, stir through the spinach, taste, and add more Jammin’ Jerk and or Pimped Pepper if needed.
  6. Serve with rice, and stir-fried green beans (cooked with Smokey Garlic Salt). And sprinkle with chopped coriander.

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