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1. Heat 15ml(1tbsp) oil in a large pan and cook 450g(1lb) lean lamb neck fillet, sliced, for 4-5 minutes until browned. Add 1 onion, sliced, 1 red pepper, seeded and chopped, 1 red chilli, sliced (seeds are optional), 5ml(1tsp) cayenne pepper, 5ml(1tsp) paprika, 2.5ml( 1/2tsp) black peppercorns, crushed and 150g(5oz) long grain rice. Stir well and pour over 750ml(1 1/2pt) stock. Cover and simmer for 20 minutes until the rice is cooked.
2. During the last 5 minutes of cooking time add to the pan 100g(4oz) cabbage, finely shredded, 50g(2oz) lettuce, shredded, and a large handful spinach. Cover and cook for remaining five minutes.
EatWeíve added rice to this recipe to make it a filling, one-pot dish – simply serve piled into a bowl.
Time to cook: Approximately 20 minutes
Lean lamb neck fillet
Fresh red chilli
Long grain rice