It’s been ages since I had lamb. So, today I decided to cook lamb. For a change instead of roast lamb or rack of lamb or French style lamb; I have opted for a one pot cooking.
No hassle of having lots of utensils to wash or even preheating oven and using stove for vegetables. What flavour am I going to put into my one pot cooking. Since I have Moroccan and Sumac spices then it’s should be that flavour.
Next what vegetables would be suitable as accompaniment with minced lamb. Hmm!!!! I love eggplant and its great with Moroccan flavour. I have leftover kaffir lime leaves; let add in.
What about fennel in it too? With diced tomatoes, capers, and caramelised onion for a change instead of fresh onion. Adding lemon juice would tangy-acidic taste and fennel has licorice taste that is sweet and fragrant.
What rice should I use? I had use black rice in my black rice minced beef and vegetables shakshuka. Arborio rice in my Mediterranean vegetarian risotto. So let experiment with medium grain which I had made Valencia paella. I have leftover uncooked medium grain.
After, decided what ingredients to use. I am pleased with outcomes of my creation, experiment and exploring the flavour, texture and have put all my love in it. The one pot cooking method did pay off. My family loves the flavour of Moroccan and Sumac in it. It’s an enjoyable meal for everyone. Let’s Cook!!!
500 g minced lamb
1 round eggplant, cubed
1 medium size fennel, cut into bite size
1 can diced tomato
3 kaffir lime leaves, thinly slice
1 1/2 c medium grain rice
1 3/4 c beef stock
2 Tbs caramelised onion bought
1 1/2 Tbs capers
1 1/2 Tbs Moroccan
1 Tbs Sumac
5 Tbs olive oil
3-4 Tsp lemon juice
3 Tsp minced garlic
Heat oil in cast iron. Add garlic, fry until fragrant and softened. Now add minced lamb, cook until brown all around. Then add in fennel fry for 3- 4 minutes until softened. Add eggplant, cook until absorbed the oil and flavour from fennel about 3 minutes. Next add rice, mix around to coat. Then add diced tomato, caramelised onion, capers, juice, stock, spices and kaffir lime leaves. Season with salt and black pepper.
Stir to mixed well again. Let it simmer with lid on 15 minutes. Remove lid, stir slightly to avoid burnt bottom. Continue to cook a further 5-7 minutes until rice has absorbed the stock a bit and cooked through. Then switch off hob and stand for 5 minutes to fully absorbed. Serve with sweet red wine and salad as side (opt).
Note: You don’t want rice to burnt; just some brown crunch at the bottom. You might need more liquid or less depending on what you would like it to be.
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