by Michael Slavin Cast Iron Lamb Dirty Rice
- Prep time 30Min
- Cook time 30Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 10
A flavour-packed, spiced lamb dish with a fragrant blend of spices, vegetables, and aromatic rice, garnished with fresh herbs and optional eggplant crackling for a bold and hearty meal.
Ingredients
- 450g minced Australian lamb
- 2 Tablespoons vegetable oil
- 1 Tablespoon ginger, minced
- 1 Tablespoon garlic, minced
- 1 teaspoon ground turmeric
- 1 Tablespoon Kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon harissa powder
- 1 teaspoon kasmiri chili powder
- 1 teaspoon tika masala powder
- 3 ounces (wt.) black trumpet mushrooms, chopped
- 6 ounces (wt) yellow onion, small dice
- 4 ounces (wt.) green bell pepper, small dice
- 4 ounces (wt.) red bell pepper, small dice
- 1 teaspoon ground cloves
- ½ teaspoon cinnamon
- 1 teaspoon cumin seed
- 8 each green cardamom pods, cracked
- 6 ounces (wt.) baby dutch potatoes, cooked
- 3 cups jasmine rice, cooked
- 1 cup black rice, cooked
- ¼ cup fresh mint leaves
- ¼ cup cilantro leaves
- Eggplant crackling, to garnish (optional)
Method
- Preheat large cast iron skillet over MEDIUM-HIGH heat. Add oil and ground lamb and cook until browned- about 7 to 8 minutes.
- Remove lamb and reserve oil in the pan. Add ginger, garlic, turmeric, Kosher salt, black pepper, harissa, chili powder and masala to the skillet- sauté until toasted and fragrant.
- Next add mushrooms, onions, and peppers to the skillet and cook until onions are translucent- about 8 minutes. Then add cloves, cinnamon, cumin and cardamom.
- Mix with remaining ingredients and garnish with fresh mint, cilantro and eggplant crackling (optional). Serve immediately.
