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Levi's homecoming lamb with rice and peas

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For the spice paste

For the lamb

  • 4 equal-sized pieces lamb rump (about 500g/1lb 2oz in total)
  • 3 tbsp sunflower or groundnut oil
  • 75ml/2½fl oz cold water
  • 125ml/4fl oz Jamaican stout (can substitute with Irish stout), mixed with 1½ tbsp soft dark brown sugar

For the rice and peas (serves 3)

  • ½ fresh coconut, cut open, flesh cut from shell using a sharp knife, coarsely grated (the liquid can be drunk or reserved for another recipe)
  • 325ml/11½fl oz cold water
  • 200g/7oz canned black beans, drained and rinsed
  • ½ spring onion, trimmed, chopped
  • ½ Scotch bonnet chilli
  • ½ garlic clove, peeled
  • 1 sprig fresh thyme
  • 3-4 allspice berries
  • 1 tbsp butter
  • ¼ onion, roughly chopped
  • 225g/8oz basmati rice, rinsed under cold running water
  • salt and freshly ground black pepper

To serve

  • fresh mint sprigs, to garnish