Exotic Rice with Lamb Curry
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
4
- For the lamb
- 2 Tbsps olive oil
- 3.333 cups Lamb loin (cut into 5cm|2"" pieces)
- 2 onions (chopped)
- 2 red Bell pepper (seeds removed, chopped)
- 4 cloves garlic cloves (finely chopped)
- 3 chili peppers (sliced into rings)
- 1 tsp grated ginger
- 1 Cinnamon stick
- 1 tsp Turmeric powder
- 1 tsp Garam Masala
- 1 tsp Cumin powder
- 1 Lime (juice)
- salt
- freshly ground Black pepper
- For the rice
- 1.333 cups Basmati rice (well rinsed and drained)
- ¾ tsp Saffron (infused in 4 tbsp hot water)
- salt
- freshly ground Black pepper
- To garnish
- mint
Preparation steps
1.
For the lamb: heat half the oil in a large pan over a medium heat. Add the lamb in batches and brown evenly on all sides.
2.
Stir in the onions, peppers garlic, chillies and ginger with the remaining oil and fry for 4-5 minutes, until the vegetables have softened and are golden.
3.
Add the cinnamon stick, turmeric, garam masala and cumin and fry, stirring well, for 1 minute.
4.
Reduce the heat to low, cover and simmer gently for about 1 hour, until the lamb is tender. Add a splash of boiling water to the pan during cooking if the mixture becomes too dry.
5.
For the rice: put the rice into a pan and cover with cold water. Add the saffron and its soaking water and bring to a boil. Reduce the heat, cover and cook gently for about 10 minutes until the liquid is absorbed and the rice is tender. Season to taste with salt and freshly ground black pepper.
6.
Remove the cinnamon stick from the lamb. Squeeze the lime juice over the lamb, season to taste with salt and freshly ground black pepper and serve with the rice. Garnish with mint.
