Alive and Cooking
 

Lamb Weange

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Ingredients

8 lamb rump chops
1 onion chopped
1 stick of celery diced
4 cloves of garlic finely chopped
1 tsp each of whole coriander seeds, fenugreek seeds, fennel seeds and mustard seeds
300g of basmati rice
200g of baby spinach
2ltr of mixed Vegeta stock
diced celeriac

Method

Combine all seeds in a mortar and pestle and softly bash until the majority of the seeds have broken down.

Dry roast your spices in a hot pan for about 1 minute, add in some extra light olive oil, celery, celeriac, onion and garlic. Lightly fry all ingredients until they are covered in spices. After about 1 minute take the vegetables out of the frying pan and cool.

Add the chops to the pan and seal.

Pour basmati rice over the lamb and stir around pan. Add the vegetable mix back to the pan and mix all ingredients thoroughly.

Add 2 teaspoons of Vegeta stock and cover with 2 litres of water.

Place in a hot oven at 200C for about 40 minutes or until rice is cooked.

Just before serving stir through baby spinach.

Serve with Hash Brown's






Lamb Weange