Spiced lamb stew baked in red rice - The Jewish Chronicle

Ingredients

• 500g red rice, rinsed
• 1 kg shoulder of lamb, cubed
• Seasonings: sea salt, black pepper, white pepper, garlic granule, paprika and cinnamon
• 2 red onions, finely chopped
• 2 echalion shallots, finely chopped
• 150g puy lentils, ready to eat (pre-cooked)
• 100g sultanas
• 350ml passata
• 4 tbsp coconut oil
• 2 garlic cloves, crushed
• 2 handfuls coriander, chopped
• 300ml almond milk
• 1 tbsp agave nectar
• 2 tbsp coconut oil
• 2 brown onions, sliced
• 150g toasted cashew nuts
• Coriander