| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sainsbury2, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Corn oil |
| 1 |
|
Medium-size onion; chopped finely |
| 1 |
|
Clove garlic; peeled and crushed |
| 2 |
ts |
Ground cardamom |
| 1 |
|
1 inch piece root ginger; peeled and chopped |
| 6 |
|
Cloves; to taste, up to 12 |
| 1 |
ts |
Chilli powder |
| 2 |
ts |
Ground coriander |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Turmeric |
| 1 |
lb |
Leam lamb cubed; (500g) |
| 1 |
|
5 1/4 ounces natural yogurt; (150g) |
| 80 |
oz |
Basmati rice; (225g) |
| 2 |
|
Bay leaves |
| 2 |
|
Green chillies; de-seeded and |
|
|
; chopped finely |
| 3 |
tb |
Lemon juice |
| 1 |
sm |
Onion; peeled and sliced |
|
|
A few coriander leaves |
INSTRUCTIONS
TO GARNISH
1. Heat the oil in a flameproof casserole, and soften the onion and garlic
in it. Add all the spices, the lamb and the yogurt and stir unti the meat
changes colour.
2. Remove from the heat, cover and leave to marinate for at least half an
hour and preferably overnight.
3. Rinse the rice and cook it with the bay leaves in plenty of boiling
water for 5-6 minutes, then drain and pour into the casserole. Sprinkle
with chillis and pour over the lemon juice. Cover tightly and bake for 1
hour at Gas Mark 3/325°F/170°C.
Before serving, stir well to combine the lamb and rice. Divide the sliced
onions into rings and arrange on the rice with the coriander leaves.
Converted by MC_Buster.
NOTES : The addition of green chillis and chilli powder give it a powerful
flavour. Serve it with a cooling dish like cucumber raita (cubed cucumber
in natural yogurt). The ingredients list may look formidable, but when all
the spices have been amassed, it is a simple dish to make.
Converted by MM_Buster v2.0l.
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