from Preserving the Paper
Popular in Latin America and the Caribbean, picadillo is a comforting stew made with minced meat and tomatoes. There are many different versions, often including raisins for sweetness and olives for a salty kick. It’s commonly served with rice but can also be used as a filling for tacos, empanadas or croquettes.
Ingredients
2 garlic cloves
300 g basmati rice
20 g raisins
1 bell pepper (or jalapeno, if you prefer heat)
50g tomato paste
1 kg minced lamb
10 g Caribbean seasoning
400 g diced tomatoes
20 g butter
1 tbsp olive oil
2 tsp sugar
Directions
Cook raisin rice: Crush or finely chop 2 garlic cloves. Rinse the rice until the water runs clear. Melt 20g butter in a medium saucepan over medium heat. Cook the garlic for 30 secs, then stir in the rice and raisins. Add 450ml water, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
Prep ingredients: Meanwhile, finely chop the pepper. To make the tomato stock, combine the tomato paste and 125ml (½ cup) hot water in a heatproof jug.
Start picadillo: Heat 1 tbs olive oil in a large deep frypan over medium-high heat. Cook the pepper, stirring, for 2-3 mins until softened. Increase the heat to high, add the lamb and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the Caribbean seasoning and cook, stirring, for 1 min or until fragrant.
Finish picadillo: Stir the tomatoes, tomato stock and 2 tsp sugar into the lamb mixture and bring to the boil. Reduce the heat to medium, cover and cook, stirring occasionally, for 5 mins or until the sauce is thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
Serve up: Fluff the raisin rice with a fork and divide among bowls. Spoon over the lamb picadillo and enjoy!
Nada’s Tips & Tricks: I made this twice. The first was with rice, making extra to use in tacos later in the week. Adjust seasoning to your desired heat level. The second time, I replaced the rice with potatoes and carrots. This was more of a lamb stew with a Caribbean twist.
Contents and images used with permission by Canadian Cookbooks.
