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Lamb Pepper Pot

Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / Low Cholesterol / Caribbean / Low Sodium

Lamb Pepper Pot

Serves: 5

Preparation time: 20minutes

Cooking time: 40minutes


Submitted by: Lead Cooks Working Group

Ingredients

750g lean lamb neck fillet sliced (boneless weight)
15ml/1 tbsp oil
1 onion finely sliced
1 red pepper, deseeded and chopped
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp crushed black peppercorns
200g long grain rice
750ml hot lamb or vegetable stock
50g shredded lettuce
100g spinach
100g cabbage finely sliced

Method

1. Heat the oil in a large pan and cook the lamb neck fillet on a medium heat for 4-5 minutes, until browned.

2. Add the onion, pepper, chilli, cayenne pepper, paprika, black peppercorns and rice. Stir well and pour over the stock. Bring to the boil, cover and simmer on a low heat for 20 minutes until the rice is cooked.

3. During the last 5 minutes of cooking time, add the cabbage, lettuce and spinach to the pan, and cook for the remaining 5 minutes then serve.

Serving suggestions

Addtional Information /useful tips

The amount of stock to use is a guide and you may need to adjust this to make sure the rice is cooked.

The recipe also works well with chicken or beef. Mutton is a good and cheaper alternative to lamb but will take longer to cook.

It is worth using good quality stock for this recipe.

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