Indian Rice Bowl with Lamb

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Indian Rice Bowl with Lamb
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 40 min.
Ready in

Ingredients

for
4
Ingredients
¼ cup sunflower oil
4 cloves garlic (finely chopped)
2 inches fresh ginger (peeled and chopped)
cilantro (chopped)
1 large onion (finely sliced)
5 cups Lamb shoulder (diced)
1 teaspoon Cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 teaspoons Cumin powder
1 ½ cups Basmati rice (rinsed thoroughly)
2 cups lamb stock
2 large vine tomatoes (peeled and diced)
cup Greek yogurt
salt
freshly ground peppers
How healthy are the main ingredients?
Basmati ricegarlicgingeronioncinnamoncloves

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.