LAMB WITH GREEN RICE
LAMB WITH GREEN RICE
Ingredients | Serves 4
500g lamb neck fillet or boneless lamb shoulder, cut into 3cm cubes
1 litre chicken (can be made 2 stock cubes)
300g basmati rice
250g frozen broad beans
4tbsp vegetable oil
2 garlic cloves, crushed
20g fresh dill, finely chopped
2 tbsp dried dill
For the cucumber, dill and yoghurt sauce
½ cucumber, coarsely grated
500g full-fat natural yogurt
1 tsp dried dill
1 tbsp olive oil
Salt and pepper
SHOP THE LOOK
Method
Place the lamb and stock in a large pot and bring to the boil. Skim off the foam on the surface, reduce the heat to medium-low and gently simmer for 1 hour ( or 1½ if you are using lamb shoulder), until cooked through.
Wash the rice and leave to soak for 30 minutes. Blanch the broad beans in a pan of boiling water for 2-3 minutes, drain and refresh under cold water. Remove the outer skins.
When the lamb is cooked, drain and reserve the stock. Heat 2 tablespoons of the oil in a heavy-based pan and fry the garlic until it starts to colour. Add the cooked lamb and fry for 5 minutes until evenly browned, stirring all the time. Add the broad beans and half of the fresh and dried dill and cook for 2 minutes. Transfer to a plate, set aside and keep warm.
In the same pan, heat the remaining oil on a low-medium heat. Drain the rice and add to the pan, stirring until all the grains are coated with oil. Add 500ml of the meat stock, bring to a simmer, cover with a tight-fitting lid, then turn the heat to the lowest setting and cook for 30 minutes. .
Meanwhile, make the yogurt sauce. Mix the grated cucumber and yoghurt in a bowl. Season to taste. Sprinkle with the dried dill and drizzle with the olive oil.
When the rice is ready, stir it with a fork to fluff it. Add the rest of the fresh and dried dill, the reserved meat and broad beans, and stir gently. Add a little of the reserved stock if you need extra moisture. Serve immediately, with the cucumber, dill and yoghurt sauce.
Recipe from p62 from Together