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Lamb Weange


  • 8 lamb rump chops

  • 1 onion chopped

  • 1 stick of celery diced

  • 4 cloves of garlic finely chopped

  • 1 tsp each of whole coriander seeds, fenugreek seeds, fennel seeds and mustard seeds

  • 300g of basmati rice

  • 200g of baby spinach

  • 2 litres of stock

  • diced celeriac


  • 1.

    Combine all seeds in a mortar and pestle and softly bash until the majority of the seeds have broken down.

  • 2.

    Dry roast your spices in a hot pan for about 1 minute, add in some extra light olive oil, celery, celeriac, onion and garlic. Lightly fry all ingredients until they are covered in spices. After about 1 minute take the vegetables out of the frying pan and cool.

  • 3.

    Add the chops to the pan and seal.

  • 4.

    Pour basmati rice over the lamb and stir around pan. Add the vegetable mix back to the pan and mix all ingredients thoroughly.

  • 5.

    Add 2 teaspoons of Vegeta stock and cover with 2 litres of water.

  • 6.

    Place in a hot oven at 200C for about 40 minutes or until rice is cooked.

  • 7.

    Just before serving stir through baby spinach.

  • 8.

    Serve with Hash Brown's


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