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Doggy Bag Redux: Zahav (Part 2)
Leftover lamb? Adam Erace to the rescue with a fried rice make over.
Doggy Bag Redux: Zahav (Part 2)
Note: In this column, we make leftovers new again. Waste not, want not.
Even after using my leftover Zahav lamb shoulder in some open-faced sandwiches (and eating some cold and fat-congealed, straight from the fridge), I found myself with a whoooole lot extra, an impending weekend out of town and the ugly possibility of sentencing the masterfully made meat to a slow, cold death in the back of my freezer, never to be seen again. Doggybag Redux part deux to the rescue! I incorporated the lamb into a sick Latin/Asian fried rice. You can too!
Coconut, Cashew & Lamb Fried Rice
Go Get This:
- 2 cups leftover Zahav braised lamb shoulder
- 4 cups basmati or jasmine rice (cooked)
- 1/2 cup shredded raw coconut
- 1/2 cup cashews, chopped
- 1 egg
- Zest of 1 lime
- Handful hoja santa, chopped (a Mexican herb that tastes like root beer; it's growing in my garden, so I have it. If you don't, try a mix of mint and cilantro.)
- Teaspoon butter (optional)
- Salt and pepper, to taste
Now Do This:
In a deep-bottomed nonstick skillet, reheat the lamb. A decent amount of fat should render off; if the lamby oil is skimpy, add the butter and melt.
To the lamb fat/butter, add the cashews and toast until fragrant and tan, about 8 minutes. Halfway through, add the coconut.
Crank the heat and add the rice. It should snap, spit and sizzle. Toss briskly with a spatula to incorporate ingredients, then allow to rest on the heat, so the bottom layer of rice can get a little crispy, about 5 minutes.
Crack the egg right into the pan and again toss briskly to incorporate throughout.
Add lime zest, herbs, salt and pepper and toss to combine. Serve hot, with a side of chili sauce.
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