Cardamom scented lamb with rice


2 cups basmati rice
3 oz red lentils
4 1/2 cups water
1/2 lb lamb, cubed
2 onions, chopped
1 tomato, peeled, seeded & chopped
1/2 tbsp cumin seeds
3 bay leaves
1 tsp chile powder
3/4 tsp turmeric
1/4 cup cilantro, chopped
1 slice ginger, minced
2 cloves garlic, minced
3 tbsp clarified butter
1 tsp ground cardamom
1/2 tsp ground pepper
1/2 tsp ground cloves
salt to taste

How to prepare

For the meat: rub the garlic and ginger into the meat and marinate 1 hour. Heat half the ghee and fry half the onions and cilantro till brown. Add the meat, tomato, cardamom, pepper, cloves, turmeric, chile powder and salt. Reduce heat and cook till reduced by half. Add some water and continue cooking to a thick gravy-like consistency
for the rice: in the remaining ghee fry the remaining onion and cilantro till limp. Add the rice, lentils and salt to taste and fry two minutes. Add water, bring to the boil, cover, reduce heat and simmer 25 minutes. Serves: 4 to 6 heat scale: med

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