First, and most important of all, the rice. Take 675g (3 cups) Basmati Rice.Wash the rice in water until the water runs clear. This will take about 8 changes of water. Soak the rice in cold water until you are ready to use.
Second, the stock 1 kg lamb pieces (soft & boney) 3 litres water, salt to taste (approx 1 teaspoon), pinch of arad (Turmeric), 1 teaspoon ginger and ½ teaspoon garlic.
Other ingredients:3 tbspns ghee (Clarified butter) + 4 teaspoon oil3 small or 1 ½ medium onions (sliced)1 ¼ fresh tomato (sliced)2 cinnamon sticks1 bay leaves1 teaspoon whole jeeru (cumin)1 teaspoon ginger1 teaspoon garlicSalt (approx 2 teaspoon - to taste)1 teaspoon chilli powder½ teaspoon arad (Turmeric)1 teaspoon dhana powder½ teaspoon jeeru (cumin) powder ¾ teaspoon garam masala ¼ cup chopped coriander½ cup chopped mint¾ cup petit pois or garden peas 3 blocks frozen spinach or 3 handfuls fresh baby spinach (optional)3-5 whole green chilliesLemon juice3 medium potatoes cut into quarters (can be half fried or left raw depending on how quickly they cook)
1.) Make the lamb stock. Place the meat into a large, deep saucepan and fill with 3 litres Water, salt to taste, 1 teaspoon ginger, ½ teaspoon garlic and a pinch of arad (Turmeric) until meat is tender and water is reduced to half of what is was.2.) In a separate pot - Melt ghee (Clarified butter) & oil, add sliced onions, cinnamon sticks, a bay leaf and whole jeeru (cumin). When the onions become light brown add ginger garlic and fry until golden brown.3.) Add chopped tomatoes. Mix, add in all of the powdered spices and leave to cook on low heat. When the tomatoes are mushy, add chopped mint & coriander. Cook for 2-3 minutes then add 3 blocks of frozen spinach (or 3 handfuls of fresh baby spinach leaves) and ¾ cup frozen petit pois or garden peas. Cook on medium heat for approx 5 minutes then add in the boiled lamb with its stock. Continue to cook on medium heat for 5 minutes then add the potatoes (these can be half fried if you prefer, I add them in raw) & whole green chilli. Switch to high heat for 5 minutes then add a couple squirts of lemon juice (bottled).4.) Add in the washed rice to ‘fry’ for approx 5 minutes then top with enough boiled water to cover everything. Cover the pot with a lid and leave to steam on medium heat for approx 10 minutes. Give it a gentle mix and continue to steam until the rice and potatoes are soft. 5.) Serve with yoghurt, papad and atchaar- Enjoy!
INFO & TIPS
I originally used this recipe as a beginner cook which laid the foundation for the above recipe:
A “how to” reel can be found on @sh4k33r4_recipes
31 Aug 2021
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