Ingredients
Risotto
- 1/5 fresh King of Fruit pineapple
- 1 cup rice
- 1/2 a Spanish onion
- 3/4 bunch of coriander stems
- 5 garlic cloves
- 2 cinnamon sticks
- 3 apricots
- 1 vanilla bean
- 2 tbsp cumin seeds
- 1 cup pinot gris
- 500ml chicken stock
Lamb Cutlets
- 12 frenched lamb cutlets
- 3 garlic cloves
- 1 red capsicum
- 1/2 red onion
- 1/4 bunch coriander stems
- 2 tbsp cumin seeds
- 1 bunch coriander leaves
- 2 lemons
- 4 tbsp olive oil
Method
Risotto
Dice the pineapple and apricots into centimetre cubes
Put the fruit, wine, rice, stock, cinnamon sticks and vanilla into a tagine (or a casserole dish)
Finely dice all remaining ingredients, grind the cumin seeds, and fry on high heat in a heavy saucepan
Mix everything in the tagine and bake at 180 degrees for half an hour, or until rice is cooked, fluffing up regularly with a fork
Lamb Cutlets
Dice 1/2 capsicum and other bits into a salsa, add the oil, juice from one lemon and marinate the cutlets for as long as you can. Ideally a few hours. A week might be too long. Don’t get carried away.
BBQ them with the 2 cinnamon sticks from the risotto, nom
Garnish with coriander leaves, cinnamon, lemon wedges and julienne capsicum
Drink some red wine. Lots of red wine.