In our household we are currently trying to be extra healthy after eating a few too many treats over the Christmas season!
Lamb is a great source of protein, zinc and iron. Recently I was asked to create a recipe using Welsh Lamb. It is excellent quality with its certified PGI status that guarantees that the meat has been reared and prepared to the highest standard.
The lamb I received was a very lean cut. It tasted lovely and tender in my slow cooked lamb biryani and completely debunked the myth that lamb is a fatty meat.
600g Welsh Lamb Supreme, cut into 2cm cubes
200g brown rice
800ml vegetable stock
2cm fresh ginger, grated
1 tsp cumin
2 tsp garlic granules
1/2 tsp cayenne pepper
1 tsp turmeric
2 tsp coriander
150g peas (fresh, frozen or tinned)
- In a frying pan, heat a little oil and lightly brown the lamb meat.
- Add all the ingredients to your slow cooker, including the lamb. Cover with lid and cook on a low heat for 4-5 hours or until all liquid has been absorbed.
*I kindly received the lamb from Rhug Estate in return for a healthy lamb recipe*