Something I love most about being home is cooking, don’t get me wrong I do cook at university but its always cheap, easy and quick food. Being home I have more room, more ingredients and I didn’t have to pay for them, it’s win win really. Here’s something I made this weekend for my parents:
2 peppers (orange and red)
6 medium vine tomatoes
2 preserved lemons
2 cups of long grain rice
100g of Feta
75ml natural yogurt
500g of lamb neck fillet
1 tbsp ground coriander
1 tbsp ground cumin
1.3kg fresh spinach
1 glove of garlic
Heat the oven to 200°C, Chop the aubergines and courgettes, toss in some olive oil and season in a large roasting tin. Roast for 10mins. Chop the remaining vegetables and the lemons. Carefully place in the roasting tin and return to the oven for a further 25mins.
Cut in lamb into small bite size chunks. In a large bowl sprinkle the coriander and cumin over the lamb and then rub in. In a frying pan heat some more oil and fry the lamb for 8-10mins until golden but still soft.
Lower the temperature of the oven to 160°C, mix the lamb into the roasting tin with the vegetables, very carefully cover the tray with tin foil and return to the oven for 15-20mins.
Cook the rice following the pack instructions; I am notoriously bad at cooking rice so I use ‘Uncle Ben’s’ and even I can’t cock that up. Once the rice is cooked, drain any remaining water and mix in the broken up feta and the chopped mint.
While the rice is cooking make the spinach. I’m very lucky and mine came straight for the garden so needed cutting and preparing, but otherwise just rinse well. Put in a saucepan with a small amount of water on a medium heat, toss continuously, I find using two wooden spoons the easiest way.
Once cooked heat some oil in a frying pan, drain the spinach, fry with all the other ingredients for 4-5mins.
Transfer rice to a large platter surround with spinach, top with vegetables and lamb, sprinkle mint and serve with yogurt.