Caribbean Sunset

Ingredients

• 6 lamb chops
• 1 package Oryza Patna rice
• 1 package sultanas (Seeberger brand)
• 1 medium breadfruit
• 200 g ripe guava
• 1 tbsp allspice
• 300 ml dark rum
• 8 tbsp salt
• 4 tbsp black pepper
• 500 ml spicy pepper sauce
• 2 Eggs
• 1 medium onion
• 5 garlic cloves
• 6 banana leaves
• 2 limes
• 80 g bell peppers
• 1 bell pepper
• pineapple
• 1 bunch thyme
• marjoram
• 3 tbsp curry powder
• 1 bunch parsley
• 2 chilies

Instructions

1. 1.

   Wash the lamb chops and pat them dry. Heat oil in a pan, aromatize with pressed garlic cloves and thyme, then sear the lamb on all sides until browned. Roast the lamb in a preheated oven until pink inside, remove and let rest briefly. Toast pine nuts in a fat‑free pan until golden brown. Wash the chilies, deseed and slice into rings. Crush allspice, black peppercorns and the chilies in a mortar, add the pine nuts and crush again. Caramelize brown sugar in a pan, deglaze with rum and flambé each lamb chop. Remove the chops, plate them and sprinkle with the flambé sauce and the crushed spice mixture.

2. 2.

   Soak raisins in rum for about 30 minutes. Wash chilies and bell peppers, deseed and dice finely. Heat oil in a non‑stick pan, sauté chilies and peppers for 2–3 minutes, add rice, sauté, deglaze with water and bring to a boil briefly. Remove from heat, season and let the rice absorb liquid until firm yet tender. Meanwhile cut guava and pineapple into small pieces. Mix finished rice with drained raisins, fruit and pepper sauce. Wash parsley, dry shake and chop finely. Grate zest of half a lime and squeeze its juice. Finally fold parsley, lime zest and juice into the still warm rice. Briefly blanch banana leaves. Arrange rice in a dessert ring on top of the blanched banana leaves for garnish.

3. 3.

   Peel the breadfruit, quarter it and remove the hard core. Depending on size, cook pieces in salted water for 10–12 minutes until tender. Puree the cooked breadfruit with a little cooking liquid. Wash thyme and marjoram, dry shake, crumble and chop finely. Peel onion and dice very finely. Mix curry powder, herbs and onion into the purée, bind with egg and season with salt. Let dough rest in the fridge for about 20 minutes if available. Take dough from fridge, shape into small patties and fry in hot oil.