Grilled Peppers Rice & Smoked Lamb by @niangcook

1h
Medium

4 servings

🌶️

3

Red Pepper

🌶️

2

Red Chili

🧄

2 cloves

Garlic Clove

🧂

3 g

Salt

🌶️

Pepper

🫙

3 g

Smoked Paprika

🟡

15 ml

Mustard

🥩

500 g

Lamb

🧅

1

Onion

🌿

2 sprigs

Dried Thyme

🍬

2 g

Sugar

💧

300 ml

Water

🍚

250 ml

Rice

Preparation Steps

  1. Step 1/13

    Preheat the oven to 220°C / 425°F. Halve the red bell peppers and red chili peppers, then remove their seeds.

    red bell pepper
    red chili pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Place the red bell peppers and red chili peppers on a baking tray. Roast until charred and softened, about 20 minutes.

    red bell pepper
    red chili pepper

  3. Step 3/13

    Cover the roasted peppers in a mixing bowl for 10 minutes. Peel off the skins and finely chop the flesh.

    red bell pepper
    red chili pepper
    🥣mixing bowl
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Finely chop the onion and mince the 2 garlic cloves. Cut the lamb into bite-size pieces if needed.

    onion
    garlic
    lamb
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Heat the olive oil in a large pot over medium-high heat. Brown the lamb for 5 to 7 minutes.

    olive oil
    lamb
    🥄wooden spoon

  6. Step 6/13

    Add the chopped onion and garlic to the pot. Sauté until softened, about 4 minutes.

    onion
    garlic
    🥄wooden spoon

  7. Step 7/13

    Stir in the smoked paprika, salt, black pepper, mustard, dried thyme, and sugar. Cook for 1 minute to toast the seasonings.

    smoked paprika
    salt
    black pepper
    mustard
    dried thyme
    sugar
    🥄wooden spoon
    🥄measuring spoon

  8. Step 8/13

    Add the chopped roasted peppers to the pot. Stir until the lamb is evenly coated in the pepper mixture.

    red bell pepper
    red chili pepper
    lamb
    🥄wooden spoon

  9. Step 9/13

    Pour in 300 ml / 10.1 fl oz water. Bring the mixture to a simmer.

    water
    🫗measuring jug
    🥄wooden spoon

  10. Step 10/13

    Cover the pot and simmer until the lamb is tender, about 20 minutes. Stir once halfway through cooking.

    lamb
    🥄wooden spoon

  11. Step 11/13

    Rinse the rice under cold water until the water runs mostly clear. Add the rice to the pot.

    rice
    🥣mixing bowl
    🥄wooden spoon

  12. Step 12/13

    Cover the pot and cook over low heat until the rice absorbs the liquid, about 15 minutes. Rest off the heat for 5 minutes.

    rice
    water

  13. Step 13/13

    Fluff the rice gently with a fork. Serve the smoky lamb and pepper rice hot.

    rice
    lamb
    🍴fork

Composition

Ingredients

Types

Seasonings, Spices, Condiments, Meat, Vegetables, Aromatics, Herbs, Sweeteners, Liquids, Grains

Ingredients

Red pepper, Red chili, Garlic clove, Salt, Pepper, Smoked paprika, Mustard, Lamb, Onion, Dried thyme, Sugar, Water, Rice

Allergens

Mustard

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Egg-free

Calories

620 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 56g, Fat: 25g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 680mg, Sodium: 480mg, Zinc: 5.2mg

Vitamins

Vitamin A: 165µg, Vitamin C: 155mg, Vitamin B12: 2.1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring spoon, measuring jug, fork

Appliances

stovetop, oven

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

French-inspired, Mediterranean

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Fluffy, Juicy, Soft

Flavors

Smoky, Savory, Spicy, Sweet, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container at 4°C / 40°F or below,Reheat until piping hot), freezer : 3 months (Store in freezer-safe airtight portions,Freeze once fully cooled,Thaw in the refrigerator before reheating)