Lamb and Kumara Coconut Jerk Casserole
Ingredients:
- 2 T cooking oil
- 4-6 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
- 1 medium-large Kumara, cut into large chunks.
- 120g baby spinach
Method:
- Preheat oven to 150 degrees.
- Dust the chops with the flour, then put the oil in a frying pan over high heat and brown the chops on both sides. Remove chops and set aside, turn the heat down to low-med heat, 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, mix it till well combined.
- Pour everything into an oven-proof dish, add the Kumara pieces, place the chops on top, and cover with a lid or tin foil.
- Place in the oven and cook for 2.5 hours, until lamb and kumara are tender.
- Take out of the oven, stir through the spinach, taste, and add more Jammin’ Jerk and or Pimped Pepper if needed.
- Serve with rice, and stir-fried green beans (cooked with Smokey Garlic Salt). Sprinkle with chopped coriander or parsley if you prefer.
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