R & P organic shredded lamb with caramelized onion and rice
This recipe is one of our favourites. The team at R & P have done most of the work for you here, infusing the lamb with aromatic spices and chilli, then hot-smoking and cooking slowly for eight hours. The cardamom, cinnamon and cloves in this recipe are the perfect compliment.
50g strained Greek yoghurt/soured cream/creme fraiche
Heat the oil in a saute pan, add the onion and cook over a gentle heat for 10-15 mins until golden brown. Remove the onion, squeezing out as much oil into the pan as you can.
In a large mixing bowl, combine the R & P organic shredded lamb with the cardamom pods, cloves and cinnamon stick. Gently heat the pan with the onion oil in, add the lamb mixture, and cook on a low heat for 5 minutes. Then add the rice and cook for a few minutes until it’s coated in oil, but making sure you don’t burn it.
Add the onion, salt and pepper, stir well. Pour the boiling water (or stock) over the mixture. Cover the pan with a lid, then cook on a low heat for around 20 minutes or until just cooked (do not overcook). Check every ten minutes or so that the rice is not sticking to the pan, give the mixture a stir, and add a fraction more water if needed.
While the rice is cooking, if you want to add a leek to your final dish, finely chop a leek, place into a pan with a knob of butter and dribble of water, cover, then cook a low heat until the leek is soft. Keep to one side. Alternatively, if you prefer parsley/coriander, chop this finely and set aside ready to add later.
When the rice mixture is cooked, remove the lid and replace it with a tea towel, then put the lid back on top. Leave for 10 minutes to sit.
Add the cooked leek or herbs, and fork them into the rice. Check the seasoning and serve with yoghurt/sour cream/creme fraiche.