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
How healthy are the main ingredients?
garlicCilantrocinnamonBasmati ricetomatosalt

Ingredients

for
4
Ingredients
¼ cup
4 cloves
garlic (finely chopped)
2 inches
fresh Ginger root (peeled and chopped)
Cilantro (chopped)
1
large onion (finely sliced)
5 cups
1 teaspoon
½ teaspoon
ground cinnamon
½ teaspoon
ground Cloves
2 teaspoons
1 ½ cups
Basmati rice (rinsed thoroughly)
2 cups
2
large vine tomatoes (peeled and diced)
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.