Ingredients
Equipment
Method
- In a large pot, combine 300 g of long-grain rice with 600 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until all water is absorbed. Fluff with a fork and set aside.
- Meanwhile, heat 30 ml of vegetable oil in a frying pan over medium-high heat. Season 500 g of diced lamb shoulder with 2 tbsp of freshly ground black pepper, 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp of onion powder.
- Once the oil is hot, add the lamb to the pan and sear until browned all over, about 8-10 minutes. Cook until the lamb is cooked through, achieving a medium doneness (about 70°C / 160°F).
- In a mixing bowl, combine the finely shredded green cabbage and chopped fresh mint, tossing gently to combine.
- To serve, place a generous scoop of rice in each bowl, top with the black pepper lamb, a handful of the cabbage-mint mix, and slices of avocado. Drizzle with tahini before serving.
- Garnish with extra mint leaves or sliced radishes if desired. Enjoy your colorful meal!
Nutrition
Notes
Feel free to swap out lamb for chicken or beef depending on your preference!
If you're looking to add a bit more color, consider tossing in some diced bell peppers or carrots to the cabbage mix.
This dish can be stored in the fridge for up to 3 days; just keep the tahini separate until serving.
Reheating the lamb gently will keep it tender, and don't hesitate to get creative with the toppings—perhaps a sprinkle of sesame seeds or a chili oil drizzle for a bit of heat!
Enjoy your cooking adventure!
If you're looking to add a bit more color, consider tossing in some diced bell peppers or carrots to the cabbage mix.
This dish can be stored in the fridge for up to 3 days; just keep the tahini separate until serving.
Reheating the lamb gently will keep it tender, and don't hesitate to get creative with the toppings—perhaps a sprinkle of sesame seeds or a chili oil drizzle for a bit of heat!
Enjoy your cooking adventure!