Preparation Time: 10min
Cooking Time: 20min
450g/1lb lean diced chump.
1 onion, peeled and sliced
1 red pepper, deseeded and chopped
1 fresh red chilli, seeds removed and sliced
5ml/1tsp cayenne pepper
2.5ml/½tsp black peppercorns, crushed
150g/5oz long grain rice
750ml/1½pint good, hot lamb or vegetable stock
100g/4oz cabbage, finely shredded
50g/2oz lettuce, shredded
Large handful spinach
- Heat the oil in a large pan and cook the lamb for 4-5 minutes until browned. Add the onion, pepper, chilli, cayenne pepper, paprika, black peppercorns and rice. Stir well and pour over the stock. Cover and simmer for 20 minutes until the rice is cooked.
- During the last 5 minutes of cooking time add to the pan the cabbage, lettuce and spinach. Cover and cook for the remaining five minutes then serve.