One of the region’s most decadent meals; packed full of flavour, and a definite crowd pleaser! This easier ‘cheater’s’ version is sure to impress this Eid al Fitr.
Serves : 8 – 10
Prep Time : 15 MINUTES
Cooking Time : 2 – 2 1/2 HOURS
Ingredients
Method
– Heat 2 tablespoons of the vegetable oil in a pot over medium heat.
– Pat dry the meat and place in the pot, searing for approximately 3 minutes on each side until it is slightly browned on the outside.
– Add the cinnamon, cardamom, onion, garlic, ginger, green chili, and potato. Mix together for a few minutes so that the flavours infuse, then cover with water and season with 1 -2 teaspoons of salt.
– Bring to a boil, then reduce to a simmer, and let it cook for 1 1/2 -2 hours or until the meat is soft and cooked through. It should be able to easily come apart with a fork.
– Once cooked, Remove the meat, green chilis, and potatoes, and strain the liquid, reserving the stock.
– In a separate pot, heat the remaining vegetable oil over medium heat.
– Sprinkle the cooked lamb with the dried lime powder and all remaining spices, and place into the pot, searing it once again. When the outside is brown and slightly crisp, remove from the pot and set aside.
– Add the drained rice, salt and 5 cups of the reserved stock to the pot. Bring to a boil, then reduce to a simmer, and cook the rice until all the liquid is absorbed.
– Note: If the rice appears dry, you can always add a little more of the stock.
– Mix in the potatoes and chili, then take the pot off the heat and allow the mixture to rest for 10 minutes.
– Transfer the rice to a serving plate and top with the fresh coriander and the lamb pieces.
– Garnish with nuts (optional) and serve with a side salad and some yogurt.
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