Hearty lamb pieces braised with fresh spinach leaves and long-grain rice.
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Marinate the lamb cubes in the green seasoning, salt, and black pepper for at least 4 hours or overnight to ensure deep flavor penetration.
In a heavy-bottomed Dutch oven, heat the brown sugar over medium-high heat until it melts, bubbles, and turns a dark, frothy amber color (the 'burnt sugar' base).
Carefully add the marinated lamb to the caramelized sugar, stirring rapidly to coat every piece of meat evenly until the lamb is browned and the liquid has reduced.
Stir in the washed rice and pigeon peas, toasting the grains for 3 minutes until they are well-coated with the caramel and lamb juices.
Pour in the coconut milk and stock, then place the whole scotch bonnet pepper on top, ensuring it does not burst to avoid excessive heat.
Bring the mixture to a boil, then immediately reduce to a low simmer and cover with a tight-fitting lid for 20 minutes.
Fold in the chopped spinach leaves gently, replace the lid, and continue to steam for another 10 minutes until the rice is tender and the liquid is fully absorbed.
Remove the scotch bonnet pepper and fluff the pelau with a fork, allowing it to rest for 10 minutes before serving to develop the 'socarrat' or crust at the bottom.
