Serves: 4-6
Preparation: 30 minutes
Cooking: 2 hours
Ingredients
● 500g red rice, rinsed
● 1 kg shoulder of lamb, cubed
● Seasonings: sea salt, black pepper, white pepper, garlic granule, paprika and cinnamon
● 2 red onions, finely chopped
● 2 echalion shallots, finely chopped
● 150g puy lentils, ready to eat (pre-cooked)
● 100g sultanas
● 350ml passata
● 4 tbsp coconut oil
● 2 garlic cloves, crushed
● 2 handfuls coriander, chopped
● 300ml almond milk
● 1 tbsp agave nectar
Garnish
● 2 tbsp coconut oil
● 2 brown onions, sliced
● 150g toasted cashew nuts
● Coriander
Method
● Preheat the oven to 200°C.
● Place the rice in a saucepan with 500ml cold water, bring to boil then simmer for 30 minutes. Remove from heat, fluff with a fork and leave covered for further 10 minutes.
● Brown the lamb in a large non-stick frying pan over a medium heat, then put the browned lamb in a large bowl with a mixture of enough of the seasonings to coat the lamb.
● Leave the lamb to marinate.
● In an oven proof casserole dish, add 2 tbsp coconut oil and sauté the shallots until soft, then add the cooked rice and cook for 1 minute more.
● Take half of the rice mixture out of the casserole dish and set aside.
● Smooth out the rice in the casserole dish on the base, and then push 4cm up the sides all around the dish to create a rice "bath".
● Add 1 tbsp coconut oil to a large non-stick frying pan, sauté the red onions until translucent, then add the garlic, coriander, puy lentils, sultanas, passata and agave nectar. Cook for 10 minutes
● Add the almond milk to the sauce, bring to a boil then turn down to a simmer. Add the seasoned lamb and cook for 5 minutes.
● Spoon the lamb and sauce onto the prepared rice, then cover with the remaining rice, smoothing it out evenly.
● Place in the preheated oven and cook covered for 1.5 hours, removing the lid for the last 30 minutes. Remove the lid and decrease the oven temperature to 180°C.
● For the garnish: fry the onions in 2 tbsp coconut oil until crispy, then place on paper towel and sprinkle with sea salt.
● Serve scattered with the crispy onions and cashew nuts.
● Garnish with coriander.
