Fruity lamb and lentil rice bake
This is the sort of rice dish that reminds one of Moroccan food.
(No Ratings Yet)
Loading... Ingredients
- 75 ml (5 tbsp) butter
- 500 g stewing lamb, cubed
- 5 ml (1 tsp) ground cinnamon
- 250 ml (1 cup) brown lentils
- 250 ml (1 cup) sultanas
- 5 pitted dates, halved and chopped
- 750 ml (3 cups) cooked Spekko Long Grain Parboiled RiceÂ
- 100 ml water
- salt and freshly ground black pepper to taste
- large pinch of ground allspice
Method
- Heat 30 ml of the butter in a heavy-based pot and brown lamb.
- Cover with water, add salt and pepper, cinnamon and allspice. Simmer for 1-1½ hours until it is tender and all the liquid is absorbed.
- Simmer lentils in enough water until tender. Only adding salt only when they start to soften. Drain.
- Stir dried fruit into meat. Arrange layers of Spekko Rice, lentils and meat mixture in another heavy-based pot.
- Melt remaining butter and pour with water over rice. Cover and cook over very low heat for 20 minutes or until heated through.