Indian Rice Bowl with Lamb
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- ¼ cup
- 4 cloves
garlic (finely chopped)
- 2 inches
-
Cilantro (chopped)
- 1
- 5 cups
Lamb shoulder (diced)
- 1 teaspoon
- ½ teaspoon
ground cinnamon
- ½ teaspoon
ground Cloves
- 2 teaspoons
- 1 ½ cups
Basmati rice (rinsed thoroughly)
- 2 cups
- 2
- ⅔ cup
-
freshly ground peppers
Preparation steps
1.
Blitz together half the oil with the garlic, ginger, coriander, and a little salt in a food processor until smooth.
2.
Heat the remaining oil in a large casserole dish set over a moderate heat. Fry the paste and onions in the oil for 3 minutes, stirring frequently.
3.
Add the lamb shoulder and continue to cook for 5 minutes. Sprinkle over the ground spices, stir well, and cook for a further minute.
4.
Stir in the rice, cover with the stock, and cook until simmering. Stir in the tomatoes and then transfer the contents of the dish into a slow cooker.
5.
Cover with a lid and cook on a low setting for 6 hours until the lamb is tender and the rice is cooked.
6.
Season to taste with salt and pepper. Spoon into bowls and garnish with dollops of Greek yoghurt.
