Name: Plantain and Lamb Casserole
Yield: 8 servings
Ingredients: 4 ripe plantains, peeled; ½ cup plus 3 Tbsp. vegetable oil; Kosher salt; 2 lb. ground lamb; 1 large onion, finely chopped; 1 green bell pepper, ribs and seeds removed, finely chopped; 3 garlic cloves, finely chopped; 2 tsp. chili powder; 2 tsp. dried oregano; 2 tsp. garlic powder; 2 tsp. ground coriander; 2 tsp. ground cumin; 1 tsp. achiote (annatto) powder; 1 tsp. finely chopped thyme; 8 stuffed green olives, thinly sliced; ½ cup chopped raisins; 1 cup tomato sauce or crushed tomatoes; 7 oz. white cheddar, coarsely grated (about 2 cups); 3 large eggs; 2 Tbsp. whole milk; Achiote powder can be found at Latin markets and in the spice section of some supermarkets, and online.

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Photo by Alex Lau

You will be tempted to cut into this magical casserole as soon as it comes out of the oven. Restrain yourself and let it sit 10 minute before slicing so it can firm up a bit. This recipe is from Commander's Palace in New Orleans, LA. Read more about the restaurant's legendary Family Meal here.

Recipe notes