Lamb Pepper Pot
Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / Low Cholesterol / Caribbean / Low Sodium
Preparation time: 20minutes
Cooking time: 40minutes
Submitted by: Lead Cooks Working Group
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 cabbage finely sliced
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.
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.