Spicy rice with lamb (Sephardic T'beet)
800g cubed or shredded shoulder of lamb
Basmati rice (800ml level in a measuring jug)
4 tablespoons olive or sunflower oil
2 medium onions, finely chopped
6 garlic cloves, crushed
1 tablespoon of fresh ginger, finely chopped
Pinch of ground cloves
Pinch of ground black pepper
2 heaped tablespoons mixed spice
1 heaped tablespoon ground cardamom
1 heaped tablespoon ground cinnamon
3 whole tomatoes, from a can
6 tablespoons tomato juice
6 tablespoons water
1 tablespoon tomato paste
800ml water or vegetable stock
Low sodium salt, to taste
Wash and cube the lamb.
Wash and drain the rice.
In a wide, non-stick pan, heat 2 tablespoons of oil and sauté the chopped onions for 10 minutes or until golden.
Add the ginger and stir-fry for 2 minutes. Mix in the garlic and cook on a low heat for another minute.
Add the spices and stir-fry for a minute or so. Do not burn.
Add the meat and brown on all sides, stirring frequently on medium heat.
Once the meat is browned, cover and let it sweat for about 10 minutes on low heat.
Uncover the pan, raise the heat to high and stir the meat until sizzling.
Mix in the tomatoes, tomato juice, 6 tablespoons of water and the tomato paste. Bring to a boil.
Once the mixture is boiling, lower the heat to medium and simmer, covered, for 25 minutes.
Add the drained rice and mix with the meat. Pour in 800ml of water or vegetable stock, 2 tablespoons of oil and a teaspoon of salt.
Mix carefully so as not to break the rice grains. Bring to boil.
Keep boiling for a minute, stirring the mixture.
Cover and cook on a low heat for 25 minutes.
The rice and meat are cooked now and can be served right away. However, if you would like to serve it a few hours later, pop the covered pan in a preheated oven at 80°C and serve when you are ready to eat.
NOTE: Lamb can be substituted with chicken, beef or a mixture according to preference.