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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Trim any excess fat from the leg of lamb. In a bowl, pound the garlic with 1 teaspoon salt and brush the lamb with this paste. In a separate bowl, combine the oil, vinegar, oregano, 1/4 teaspoon allspice, cinnamon, and black pepper, and brush the lamb with this mixture. Refrigerate for 2 hours or overnight. Preheat the oven to 375° F. Heat the butter in a large frying pan. Fry the lamb for 5 minutes on each side, then transfer to a baking dish. Cook in the oven for about 1-1/2 to 2 hours until tender and brown. Baste occasionally with the juices in the dish. After 1 hour of cooking, add the whole carrots and small onions. Remove from the oven and keep the leg of lamb in a warm place, reserving the juices. To make the sauce: stir the flour into the juices in the baking dish. Add 16 fl oz (2cups) water and bring to a boil. Simmer over low heat for 3 minutes. Strain and set aside. Thoroughly rinse the rice and soak in warm water for 30 minutes. In a frying pan, fry the chopped onion in 1 tablespoon butter until golden brown, then stir in the ground lamb and leave over moderate heat until brown. Season with salt and the remaining allspice, cinnamon, and black pepper. Add 32 fl oz (4 cups) water, the beef stock cubes, and rice to the pan. Cover and simmer gently until tender. Brown the nuts in 2 tablespoons corn oil. To serve, pour the rice in a serving platter and arrange sliced lamb pieces on top.