Entrée:
West African Lamb and Plantain Gravy
Serves 10
Ingredients:
• 6 ripe plantains (yellow)
• butter, as needed
• 10 oz. lamb tenderloin
• 3 oz. vegetable oil
• 2T garlic
• 1 onion, julienned
• 4 medium tomatoes, julienned
• 2T tomato paste
• 3t hot peppers (jalapeno or habanero), chopped
• 3t fresh mint leaves, chiffonaded
• 3 stalks scallion, chopped
• Maggie bouillon cube, to taste
Step 1: Plantain preparation
Peel and cut plantains lengthwise in half.
Place plantains in pot of cold water (enough to cover) and bring to a boil until fork tender.
Remove from water.
Toss in butter.
Set aside.
Step 2: Lamb preparation
Season lamb with salt and pepper.
Heat sauté pan to medium heat and add 1T vegetable oil.
Sear lamb on both sides and remove.
In a 325-350 degree preheated oven, cook lamb for 5-6 minutes until mid-rare or medium-well, depending on preference.
Remove lamb and let rest for 4 minutes before slicing.
Set aside.
Step 3: Sauce preparation
Heat high-sided sauté pan or stock pot to medium heat and add remaining vegetable oil.
Sauté onions, tomatoes, and garlic.
Add hot peppers, tomato paste, and Maggie bouillon cube, and cook for 5-10 minutes.
Deglaze pot with 1 quart water; scrape bottom to loosen caramelized bits from pan to reincorporate flavor.
Simmer until half liquid evaporates (approximately 25 minutes).
Add mint leaves.
Plate:
Spoon vegetable sauce onto plate and add sliced lamp atop the sauce.
Accompany on the side with plantains and garnish with scallions.
