On NYE, I made lamb pepperpot, a wonderful and easy dish which is perfect for cold winter nights. Yes, even though it is Carribean, the spices just heat you up! LOL
This recipe came from www.goodtoknow.co.uk but they don't seem to have it online anymore. Good thing I printed it as this is so yummy! They do still have it HERE including a video, so you can even watch this being made :) Otherwise, just use the below instructions:
You will need:
- 450gr lean lamb neck fillet, sliced (you can also use beef or chicken if you prefer)
- 1 tbsp oil
- 1 onion, peeled and sliced
- 1 red pepper, peeled and sliced
- 1 red chilli, seeds removed and sliced or chilli flakes to taste
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp black peppercorns, crushed
- 150 long grain rice
- 750ml lamb or vegetable stock
- 100gr cabbage, shredded
- 50gr lettuce, shredded
- large handful of spinach
- Heat the oil in a large pan and cook the lamb neck fillet on medium heat for 4-5 mins, until browned.
- Add the onion, pepper, chilli, cayenne pepper, paprika, black peppercorns, and rice. Stir well and pour over the stock.
- Bring to a boil, cover and simmer on a low heat for 20 mins until the rice is cooked.
- During the last 5 mins of cooking time, add the cabbage, lettuce, and spinach to the pan. Cook for the remaining 5 mins and serve.
I always cover the pan so mine is always very soupy which is not ideal, although it does let me add more rice for the next day and have it again ;)
I make it quite spicy now as I use chilli flakes. It may not look as nice as in the original recipe, but it is so amazingly good!
I knew I had a better piccie somewhere of the finished dish on the plate. It looks much better this way!