Ingredients

• 1 Onion
• 500g Lamb Neck Fillet
• 2 tablespoons Flaked Almonds
• 1 tablespoon Olive Oil
• 2 Cinnamon Sticks
• 250g Basmati Rice
• 500g Lamb Stock
• 100g Dried Apricots
• 1 pinch Salt & Pepper
• 1 tablespoon Mint Leaves

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 120°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add cinnamon stick to the kCook bowl
12. Cook with filler cap removed - 4 min, 120°C, speed 3
13. Then add lamb neck fillet to the kCook bowl
14. Cook with filler cap removed - 2 min, 120°C, speed 4
15. Then add basmati rice to the kCook bowl
16. Cook with filler cap removed - 1 min, 120°C, speed 4
17. Then add lamb stock, dried apricots and salt & pepper to the kCook bowl
18. Cook with filler cap fitted - 12 min, 98°C, speed 3
19. Then add flaked almonds and mint leaves to the kCook bowl
20. Stir with filler cap removed - 1 min, speed 5
21. Serve

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