Pepperpot | Recipe | Simply Beef & Lamb
Pepperpot 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
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Stove
- Pan
- Wooden spoon
Ingredients
- 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
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