10 minute recipe - Lamb/honey/rice is nice
Wanted to use up my spare lamb chop, leftover rice from yesterday and other shit I found in the fridge, and accidentally made something massively nice.
Here’s how to make it:
Ingredients
- Whole grain rice - mine was cooked yesterday and left over
- Lamb chop - diced, large chunks
- Garlic - large clove, finely chopped
- Birds eye Chillis - I used 5, chopped hapazardly
- Honey - err quite a bit I guess, 3 tablespoons?
- Soy Sauce - Two large splashes
- Chilli paste - Small amount
- Water - 1/4 cup of
- Rice Vinegar - Splash of
- Salt - Pinch of
- Pepper - Grind of
Conversion from fridge to plate
To eat, please do this:
Make sure the rice is cooked and drained.
Put some oil in the wok.
Heat up the wok - pretty hot. I used 9/9 on the electric hob. Gas hobs are made of fire and are hotter, so just make sure it’s nice and hot.
When it’s hot, put in the chillis. Keep moving them, don’t let them burn.
After they’ve heated up and started to make you cough hard, put the lamb cubes and garlic in. This way, the oil has already gathered lots of nice 8-methyl-N-vanillyl-6-nonenamide from the chillis and will now be flowing around your lamb. Keep stirring!
In around a minute or maybe even less, put in a large splash of soy. Whack the meat around more in the wok, cooking the lamb but try not to burn the shit out of it.
Add the water - don’t throw it in or really hot chilli oil will go in your face. Not too much at all, we’re talking maybe 2 shot glasses - ~70ml, just to help cook the lamb, and thin the sauce so it goes with the rice that you will add in a minute.
Now’s a good time for the rice vinegar. Again not much at all - a splash. it’s to help the chilli and soy, not to flavour the dish on it’s own. Add the pinch of salt, and grind a tad of pepper on it. Stir around.
Add the chilli paste. Not much, a bit on the meat to give it some more kick.
Add the rice, stir around to mix everything up and get the rice involved with the sauce.
When it’s nearly done, add your honey. It should be sizzling like a bastard at the moment as the water will have boiled off. Stir around quickly and take off the heat. The honey should be the same temperature as the food, but not burnt or overheated.
Now eat! Hopefully you will have nice tender lamb, with a hot, sweet, interesting sauce. If not, I’m sorry.
Some afterthoughts: Keeping some lamb chunks on the heat for a while can make a nice edge, especially if it’s a fatty chunk.
3 years ago