by Michael Slavin Cast Iron Lamb Dirty Rice

  • Prep time 30Min
  • Cook time 30Min
  • Technique Pan Fry / Saute
  • Meat Lamb
  • Cut
  • Serves 10

for the Kitchen Collaborative project


1 pound ground Australian lamb

2 Tablespoons vegetable oil

1 Tablespoon ginger, minced

1 Tablespoon garlic, minced

1 teaspoon ground turmeric

1 Tablespoon Kosher salt

2 teaspoons ground black pepper

1 teaspoon harissa powder

1 teaspoon kasmiri chili powder

1 teaspoon tika masala powder

3 ounces (wt.) black trumpet mushrooms, chopped

6 ounces (wt) yellow onion, small dice

4 ounces (wt.) green bell pepper, small dice

4 ounces (wt.) red bell pepper, small dice

1 teaspoon ground cloves

½ teaspoon cinnamon

1 teaspoon cumin seed

8 each green cardamom pods, cracked

6 ounces (wt.) baby dutch potatoes, cooked

3 cups jasmine rice, cooked

1 cup black rice, cooked

¼ cup fresh mint leaves

¼ cup cilantro leaves

Eggplant crackling, to garnish (optional)


Preheat large cast iron skillet over MEDIUM-HIGH heat. Add oil and ground lamb and cook until browned- about 7 to 8 minutes.  

Remove lamb and reserve oil in the pan. Add ginger, garlic, turmeric, Kosher salt, black pepper, harissa, chili powder and masala to the skillet- sauté until toasted and fragrant.

Next add mushrooms, onions, and peppers to the skillet and cook until onions are translucent- about 8 minutes. Then add cloves, cinnamon, cumin and cardamom.

Mix with remaining ingredients and garnish with fresh mint, cilantro and eggplant crackling (optional). Serve immediately.