Wed, 6 February 2019
Serve 2-3
Ingredients
· 300g lamb pieces
· whole spices (6-7 cardamom, 1cm cinnamon, 3-4 cloves, 3-4 peppercorns, 3-4 bay leaves)
· Salt
· 2 tbsp vegetable oil
· small knob of butter (ghee)
· 1 onion julienne cut
· 4-5 cloves of garlic finely chopped
· 1 tbsp finely chopped ginger
· 2 fresh tomatoes chopped
· 5-6 strands of saffron
· 5-6 button mushrooms
· Handful of defrosted green peas
· 180g basmati rice washed and soaked for about 5 minutes
· 200ml lamb stock
· 8 leaves of mint and hand full of coriander finely chopped
Method
· Boil meat in a pot with whole spices and ½ tsp salt, until meat is fully cooked and soft
take the pieces out in a bowl and keep the stock aside for later use
· Heat pot and add oil. Once oil is hot, add onion, salt, garlic ginger and cook until onion becomes soft. Add butter, peas, mushrooms, tomatoes and cook unil tomato becomes soft.
· Add boiled lamb pieces, stir until sauce coats all the meat pieces
· Add saffron and drained rice, give it a stir and add lamb stock
· Let it boil for about 4-5 minutes and reduce heat, cover and cook for a further 4-5 minutes until rice is fully cooked and becomes fluffy.
· Add mint, coriander and serve hot on its own, or with chutney or raita of your choice.
