A very decadent and hearty meal. It is delicious because of all the fat that comes out of the lamb.
If you do not own a pressure cooker you want to double the cooking time of the lamb neck until it starts falling apart on its own.
Best served with a lemon oil garlic mix on the side.
You can also replace the lamb neck with lamb shanks if you can’t find any neck.
Oriental Rice with Pulled Lamb
Ingredients
- 1 kg Lamb neck cut
- 3-4 lamb bones
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 2 celery sticks roughly chopped
- 3 Tbsp olive oil
- 1 tsp cinnamon
- 1 tsp all spice
- 1 tsp cardamom powder
- 2 tsp salt
- 1 cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 4 cloves
- 7 cups water for broth
- 2 Tbsp white vinegar
- 4 cups water to soak bones in
- 500 g minced lamb
- 3 Cups italian rice pre washed any short grain rice
- 1/2 cup almonds
- 1/2 cup pine nuts
- 2 tbsp butter
- 1 tsp cinnamon
- 1 tsp all spice
- 1 tsp salt or more to taste
- 1 tsp cardamom powder
Instructions
- Soak your bones in cold water and vinegar for at least 10 mins
- Meanwhile, in a pressure cooker, heat the olive oil. Add the onion, celery, and carrots and fry around for a couple of minutes
- Rub the lamb neck with spices and salt and place in pressure cooker
- Brown the lamb neck for 3-5 minutes on each side
- Add the cinnamon stick, bay leaves, cardamom pods and cloves and top with water (you can always add extra water to save more stock in your freezer)
- Add the bones without rinsing them, close pressure cooker and cook for around an hour
- In a large pot, fry your minced lamb with the rest of the spices and salt without any oil or butter as it has a lot of fat in it
- Once cooked add the rice and fry it around for a few minutes
- When the meat is done, strain the stock. Remove the lamb neck and shred it in a plate
- Top with stock. Around 6 cups (you want the stock to be just above the rice)
- Close the pot, lower the heat and cook for around 10-15 mins
- Meanwhile, fry the nuts in the butter
- Once rice is done, turn heat off and keep lid closed for a minimum of 20-30 mins
- To serve, place in a plate and top with the pulled lamb and fried nuts
Notes
This is a very heavy meal, you can replace the minced lamb with beef if you want a “lighter” meal.
Save the extra strained stock in the freezer for later use, up to 3 months.
