Lamb with Black Beans & Scotch Bonnet Sauce

Ingredients

  • 300g lamb; Diced into large chunks
  • 40ml Karimix Scotch Bonnet & Mango Chilli Sauce
  • 100ml coconut milk
  • 4ml soy sauce
  • 20g red peppers; Diced
  • 20g green peppers; Diced
  • 50g onions; Diced
  • 100g black beans; Drained
  • 20ml vegetable oil
  • Salt and pepper to taste

 

Optional:

  • 40g Mango; Diced

Lamb with Black Beans & Scotch Bonnet Sauce

Serves
4

Method

  1. Marinade lamb with Karimix Scotch Bonnet & Mango Chilli Sauce, coconut milk and soy sauce. Leave to marinade for 2 hours or overnight.
  2. Heat up frying pan, add oil then onions and peppers. Cook for about 10 minutes, then add mango pieces – optional. Add black beans and stir for 10 minutes.
  3. Drain lamb and cook till brown in frying pan. Then add marinade to simmer gently.
  4. Add salt and pepper to taste.
  5. Serve with roasted sweet potatoes wedges or spicy rice.