Indian-style Lamb and Rice Dish

Name: Indian-style Lamb and Rice Dish
Total time: 1 h 50 min
Yield: 4
Cuisine: Asian, Indian
Ingredients: 0.375 cup milk; 0.5 tsp Saffron; 1.75 cups Basmati rice; 6 Cardamom; 0.5 stick cinnamon approx. 5 cm (2 inch); 1 bay leaf; 5 cloves; 5 Tbsps Ghee (clarified butter); 4 onions (3 chopped, 1 sliced in half rings); 1 tsp Turmeric; 2 Tbsps ground cilantro; 1 Tbsp ground Cumin; 1 tsp Chili powder; 2 Tbsps freshly grated ginger (puréed); 2 Tbsps garlic cloves (puréed); 3 Tomatoes (skinned, chopped); 2 cups Yogurt (3.5 % fat); 1.333 cups peas (thawed if frozen); 0.667 cup raisins; 35 ozs lamb loin, fat removed, meat chopped in 2-3 cm (1/2-1 inch) cubes; 2 green chili peppers (chopped); 2 tsps Garam Masala; 0.25 cup butter; sliced almonds

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Difficulty:

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Difficulty

Preparation:

1 hr 50 min.

Preparation

Ingredients

for

servings

Ingredients: ⅜ cup milk; ½ tsp Saffron; 1 ¾ cups Basmati rice; 6 Cardamom; ½ stick cinnamon approx. 5 cm (2 inch); 1 bay leaf; 5 cloves; 5 Tbsps Ghee (clarified butter); 4 onions (3 chopped, 1 sliced in half rings); 1 tsp Turmeric; 2 Tbsps ground cilantro; 1 Tbsp ground Cumin; 1 tsp Chili powder; 2 Tbsps freshly grated ginger (puréed); 2 Tbsps garlic cloves (puréed); 3 Tomatoes (skinned, chopped); 2 cups Yogurt (3.5 % fat); 1.333 cups peas (thawed if frozen); ⅔ cup raisins; 35 ozs lamb loin, fat removed, meat chopped in 2-3 cm (1/2-1 inch) cubes; 2 green chili peppers (chopped); 2 tsps Garam Masala; ¼ cup butter

To serve: sliced almonds

How healthy are the main ingredients?

Yogurt Basmati rice Ghee raisins ginger garlic clove

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Preparation

Kitchen utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Ladle, 1 Mortar, 1 Brush, 1 Grill pan, 1 Peeler, 3 canning jars (à 400 ml), 1 Kitchen towel, 1 Slotted spatula

Preparation steps

Heat the oven to 180C (160C fan) 375F, gas 5.

Warm the milk and let the saffron soften in the milk. Soak the rice in cold water for 30 mins.

Drain the rice and cook with the cinnamon, bay leaf, cardamom and cloves in salted water until 3/4 done. Drain well in a sieve.

Heat the ghee in a large oven-proof pan with a heavy lid. Fry the chopped onions in the ghee. Add all the ground spices except the garam masala, stirring all the time. Fry for 30 seconds. If the mixture is too dry, add a little more ghee. Add the ginger and garlic purées and fry for a further 30 seconds.

Add the tomatoes and continue to fry, stirring, until the oil separates from the mixture. The tomatoes should disintegrate and all ingredients merge to an even, soft consistency.

Turn the heat up to high. Gradually add half the yoghurt; stir in the peas and raisins. Stir well. Add the meat, season with salt and simmer until the meat is done.

Fry the onion rings separately in oil and drain on kitchen paper. Stir the chopped chiles into the sauce. Take half the meat and sauce out of the pan. Cover the meat and sauce in the pan with half the rice. Sprinkle over 1 tsp garam masala, half the fried onions and half the saffron milk. Add the butter in pieces. Repeat the layers with the remaining half of the ingredients.

Cover and place in the oven for 20 minutes. Garnish with flaked almonds to serve.