This is one of my all-time favourite meals. I’ve forgotten the amount of times that I’ve gone to my parents house, and just smelt this being cooked in the kitchen, can just feel the Saliva build up.
Soft, flavoursome meat, with crunchy Cauliflower and tender rice, this dish is one of the first things I learnt to cook – and I still can’t get it to taste like my Moms!
To serve 4-6
1 Large Leek, trimmed and Sliced
½ Red Pepper, deseeded and chopped
1/2tsp Ground Cardamom
6oz Cooked Lamb Cubes
½ tsp Ground Cinnamon
4oz dry Rice
3/4pint Vegetable Stock or Water
½ a Cauliflower, cut into Small Florets
1. Heat the oil in a large pan, and cook the Leek and Red Pepper for two minutes until they are soft, but not brown.
2. Add the Cardamom, Paprika, Cinnamon and Rice, then gradually blend in the stock (or water)
3. Bring the mixture to the boil, before adding the Lamb and Cauliflower, and season with Salt and Pepper to taste.
4. Simmer for at least ten minutes, stirring frequently until the rice is cooked, and most of the liquid is absorbed, and serve straight away.
This dish is quite filling, the quantities that are listed provide enough to feed a family of four quite easily, but there is enough to feed six if required – just add a small amount more Rice and Lamb to the mixture (i.e., two to three tablespoons more Rice, and four or five more cubes of Lamb per person extra)
Photo Courtesy of: WordRidden