Lamb Bam Thank You Ma’am Rice Bowls


1 packet Slo Moe’s Slo Wood Smoked Lamb
½ cup sour cream
Hot sauce, to serve
Sliced pickled jalapenos, to serve
Lime, to serve
Coriander, to garnish

1 cup pre-mix coleslaw
50g pepitas (pumpkin seeds), toasted
50ml olive oil
1 tbs lemon juice, to taste
¼ tsp ground cumin
½ tsp salt

½ cup chicken stock
1 packet microwavable long grain rice
½ cup apple cider vinegar
1 tbs paprika
½ tsp dried oregano
2 garlic cloves, crushed
¼ tsp ground cumin
2 tsp salt
10ml olive oil
200g tin diced tomatoes
1 brown onion, diced
1 small green capsicum, diced


  1. Heat the olive oil in a large pot over medium heat. Fry the onion, green capsicum and garlic. Add the tin of diced tomatoes, apple cider vinegar and season to taste. Bring to a simmer. Add stock and leave to simmer for 10 minutes, stirring occasionally.
  2. Meanwhile, in a separate bowl, combine the remaining garlic, paprika, dried oregano and ground cumin. Mix until a paste is formed. Add the paste to your pot and stir. Cook the rice. Add the rice to the pot and stir. Reduce to a low heat, stirring occasionally.
  3. In a separate bowl, combine the coleslaw and pepitas. Dress with olive oil, lemon juice and salt. Toss until the slaw is lightly coated. Adjust to taste.
  4. Heat the Sloe Moe’s Lamb according to packet instructions.
  5. Divide the rice among serving bowls. Top with Slo Moe’s Lamb, your slaw, a squeeze of lime and drizzle sour cream and hot sauce over the top. Garnish with coriander and sliced jalapenos depending on how brave you are!