We’re closing out Black History Month with a chef and author who has made it his mission to celebrate the rich history behind African Caribbean cuisine.
------Advertisement-----
Chef JJ Johnson, author of “The Simple Art of Rice,” and owner of Fieldtrip NYC in New York City, recently visited “GMA3” to share a special Nigerian recipe.
Nigerian Lamb Fried Rice
Ingredients
------Advertisement-----
1/2 pound ground lamb
1 teaspoon kosher salt
------Advertisement-----
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh Italian parsley
1/4 cup vegetable oil
1 medium white onion, chopped
1 medium carrot, roughly chopped
1 green bell pepper, cored, seeded and roughly chopped
2 scallions, sliced
4 garlic cloves, finely chopped
2 teaspoons curry powder
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground white pepper
1 chicken bouillon cube, crushed
4 cups chilled cooked long-grain white rice
1/3 cup frozen corn kernels, defrosted
1/3 cup frozen peas, defrosted
Editor’s Picks
Directions
Put the lamb in a medium bowl, season with half the salt and the black pepper, and stir in half the parsley.
Add half the vegetable oil to a large cast-iron skillet or wok set over medium-high heat. Crumble the ground meat into the pan and cook, breaking up any clumps with a potato masher or wooden spoon, for about 8 minutes, until well browned. Using a slotted spoon, transfer the meat to a plate and set aside.
Add the remaining vegetable oil to the pan, then add the onion, carrot, bell pepper, scallions and garlic, and saute for 3 to 4 minutes, until the onion is softened and lightly colored. Add the curry powder, thyme, white pepper and crushed bouillon cube, and cook, stirring, for 1 to 2 minutes, until thoroughly incorporated and fragrant.
Add the rice and cook, stirring occasionally, for 5 to 7 minutes, until the rice is heated through. Add the corn and cook for 1 minute, then stir in the browned lamb and cook for about 6 minutes, until the peas are tender and the rice is lightly caramelized, and the edges are crusty.
Stir in the remaining chopped parsley and serve right from the pan.