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Minced Lamb and Plantain Picadillo

Minced Lamb and Plantain Picadillo

Eleanor Craig
A creative fusion of Latin-American and Middle Eastern culinary traditions, this Minced Lamb and Plantain Picadillo is a luxurious take on the classic picadillo. Using sweet ripe plantains and richly spiced lamb, this savory-sweet dish is inspired by Caribbean influences fused with North African aromatics. The result is comfort food elevated—deeply flavorful, slightly exotic, and soul-satisfying. A golden hue from the plantains and vibrant spices, this dish feeds both the body and the imagination.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Fusion / Other
Servings 4 plates
Calories 556 kcal

Equipment

Large nonstick skillet
Wooden spoon or heatproof spatula
Chef’s Knife
Cutting Board
Mixing Bowl
Mixing bowls
Plate lined with paper towels
Tongs (optional)

Ingredients
 
 

Main Dish

  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin, for best flavor
  •  
    2 large plantains - ripe, peeled and diced into 1/2-inch cubes
  • Tasty minced meat isolated on white background1 pound ground lamb (minced lamb) - preferably grass-fed
  • Ripe yellow onion on a white background1 medium yellow onion - finely diced
  • garlic3 cloves garlic - minced
  • ground cumin1 teaspoon cumin - freshly ground preferred
  • allspice powder and wooden spoon1 teaspoon ground allspice (also called pimento or Jamaican Pepper)
  • Heap of ground cinnamon and cassia cinnamon sticks½ teaspoon ground cinnamon
  •  
    ½ cup tomato puree - preferably unsalted
  • Green olives fruits isolated on white background cutout¼ cup green olives - pitted and sliced
  • Raisins in closeup2 tablespoons raisins - optional, for added sweetness
  • big bunch of fresh green cilantro isolated¼ cup cilantro - fresh, chopped for garnish
  • wooden bowl of salt1 pinch salt - to taste, season as needed
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste, season as needed

Instructions
 

  • Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat (approximately 350°F / 175°C). Add the diced plantains and pan-fry for about 6–8 minutes, flipping occasionally until golden brown and slightly caramelized. Remove from the pan and drain on a plate lined with paper towels. Set aside.
  • In the same skillet, add the remaining tablespoon of olive oil and sauté the onions over medium heat until translucent and just beginning to brown, 5–7 minutes.
  • Add minced garlic and stir for 1 minute until fragrant.
  • Add the ground lamb, breaking it up as it browns. Season with salt and pepper. Cook for 7–10 minutes or until the lamb is browned evenly and cooked through.
  • Add cumin, allspice, and cinnamon. Stir to toast the spices for 1 minute.
  • Stir in tomato purée, green olives, and raisins (if using). Reduce heat to low and simmer uncovered for 8–10 minutes until the sauce thickens and flavors meld.
  • Fold in the fried plantain cubes and gently stir to warm through for 2–3 minutes.
  • Garnish with chopped fresh cilantro just before serving.

Notes

  • To make this dish spicier, add a pinch of cayenne pepper with the spices.
  • Swap lamb for ground beef or turkey if desired.
  • Use pre-diced frozen plantains if fresh ones are not available—just thaw and pat dry before frying.
  • Cook the lamb on higher heat briefly for extra caramelization and flavor depth.

Nutrition

Calories: 556kcalCarbohydrates: 42gProtein: 21gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 83mgSodium: 226mgPotassium: 967mgFiber: 4gSugar: 19gVitamin A: 1290IUVitamin C: 24mgCalcium: 55mgIron: 4mg
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