At the beginning of step 3, use a sharp knife to carefully cut off some fat from the lamb leg. Finely chop it, then place in a large casserole pan on a medium heat with 1 tablespoon of olive oil and leave it to render and crisp up.
Tear in 1 fresh red chilli, discarding the seeds, then add 2 bay leaves, 2 teaspoons of ground caraway and 2 teaspoons of black pepper, and give it all a good stir. Peel, finely chop and add 2 onions and fry for 5 minutes, or until softened and starting to caramelise.
Pour in 1 litre of water, add 500g of red rice, season with sea salt and mix well. Bring to the boil, then reduce the heat to low, cover, and simmer for 40 to 50 minutes, or until the rice is soft but still holding its shape (keep an eye on it, as you may need to add a little more water).
