Lamb and Rice in Mild Spices

Tender lamb is cooked in a simple marinade of garlic-ginger paste and salt then cooked together with fluffy basmati rice. Serve garnished with green coriander and green chillies for a fresh contrast to the delicious meat.

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

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Ingredients
Equipment

To Serve

Basmati rice

400 grams
Ghee

100 grams
Onions, thinly sliced

60 grams
Yoghurt

100 grams
Sugar

1 tsp
Milk

100 ml
Green cardamoms

2
Saffron thread

0.5 tsp
Cinnamon sticks, 2" each

2
Black cumin seeds

0.5 tsp
Juice of half a lemon

1
Lamb, boneless pieces

700 grams
Garlic-ginger paste

0.5 tsp
Salt (to taste)

1
Water

900 ml

Large saucepan

Method

1

Heat the oil in a deep pan; add the onions and sauté until light brown. Reduce heat to low and add the yoghurt and spice mixture. Mix well and continue to fry until the yoghurt is absorbed. Add the lamb and salt.

2

Add enough water so that all is absorbed when the lamb is tender; Cook on low heat until the lamb is tender. Add the drained rice and stir slowly to mix well.

3

Add 4 cups water and bring to the boil. Reduce heat and cook until the rice is tender and fluffy and all the water is absorbed. Mix very carefully and serve garnished with green coriander and green chillies.

Love Rice