Another dish of west country origin - this highly seasoned dish originated in the West Indies and was first brought to England by sailors docking at Bristol.
- 450g lean lamb neck fillet, sliced
- 1 tablespoon oil
- 1 onion, peeled and sliced
- 1 red pepper, deseeded and chopped
- 1 fresh red chilli, seeds removed and sliced
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon black peppercorns, crushed
- 150g long grain rice
- 750ml good, hot lamb or vegetable stock
- 100g cabbage, finely shredded
- 50g lettuce, shredded
- Large handful fresh baby spinach leaves
- Heat the oil in a large pan and cook the lamb neck fillet for 4-5 minutes until browned. Add the onion, pepper, chilli, cayenne pepper, paprika, black peppercorns and rice. Stir well and pour over the stock. Cover and simmer for 20 minutes until the rice is cooked.
- During the last 5 minutes of cooking time add to the pan the cabbage, lettuce and spinach. Cover and cook for the remaining five minutes then serve.