Lamb Pulao
Ingredients:
1. 2 lbs lamb cut in cubes
2. 1 cup shredded unsweetened coconut
3. 5 cloves of garlic
3. 1 inch of ginger root
4. 1 chopped red onion
5. 1 cup yogurt
6. 2 teaspoon turmeric
7. 1 teaspoon chilli powder
8. 1 cinnamon stick
9. 1 bay leaf
10. 2 pods of fresh cardamom
11. A few peppercorns
12. 4-5 cloves
13. 1 cup water
14. 4 cups rice
15. 1 cup peas
16 salt to taste
17. 3 tablespoon vegetable oil
18. sprigs of fresh coriander
19. sprigs of fresh mint
20. 2 potatoes peeled and diced
Method:
1.Marinade the pieces of lamb in the yogurt, turmeric, chilli and salt and put aside.
2. Blend the coconut, onion, garlic, ginger and a cup of water in a rough paste.
3.Heat oil in a deep and thick bottom pan on medium heat
4. Add cinnamon stick, bay leaf and cardamom, peppercorn and cloves
5. As the spices begin to spatter add the coconut mix in and keep stirring until brown
6.Add the lamb, 1 cup water and continue stirring occasionally for 25-30 mins, add potatoes and
take off heat.
7. Boil the rice in 12 cups of water for 7-9 minutes and then strain
9. Add 1 teaspoon turmeric,1 teaspoon salt and peas to the rice.(You can add more chopped veggies if you like, for eg Carrots, celery, beans, bell peppers)
10. Pre heat oven to 400F before you begin the rice prep
11. In a casserole lay the lamb at the bottom
12. Sprinkle the fresh coriander and mint on top of the lamb
13. Layer the semi cooked rice on top
14. Cover the casserole with foil and then put on the lid
15. Cook the dish in the over for 15 minutes
16. Turn the heat down to 300F and cook for another 20 minutes and let them stand for 10 minutes
17. Carefully lift lid and foil and watch out for escaping steam, toss the meat and rice and mix them up. Cover with lid to keep in the heat.
Serve with Chutney and Raita ( whipped Yogurt)
Ingredients:
1. 2 lbs lamb cut in cubes
3. 5 cloves of garlic
3. 1 inch of ginger root
4. 1 chopped red onion
5. 1 cup yogurt
6. 2 teaspoon turmeric
7. 1 teaspoon chilli powder
8. 1 cinnamon stick
9. 1 bay leaf
10. 2 pods of fresh cardamom
11. A few peppercorns
12. 4-5 cloves
13. 1 cup water
14. 4 cups rice
15. 1 cup peas
16 salt to taste
17. 3 tablespoon vegetable oil
18. sprigs of fresh coriander
19. sprigs of fresh mint
20. 2 potatoes peeled and diced
Method:
1.Marinade the pieces of lamb in the yogurt, turmeric, chilli and salt and put aside.
2. Blend the coconut, onion, garlic, ginger and a cup of water in a rough paste.
3.Heat oil in a deep and thick bottom pan on medium heat
4. Add cinnamon stick, bay leaf and cardamom, peppercorn and cloves
5. As the spices begin to spatter add the coconut mix in and keep stirring until brown
6.Add the lamb, 1 cup water and continue stirring occasionally for 25-30 mins, add potatoes and
take off heat.
7. Boil the rice in 12 cups of water for 7-9 minutes and then strain
9. Add 1 teaspoon turmeric,1 teaspoon salt and peas to the rice.(You can add more chopped veggies if you like, for eg Carrots, celery, beans, bell peppers)
10. Pre heat oven to 400F before you begin the rice prep
11. In a casserole lay the lamb at the bottom
12. Sprinkle the fresh coriander and mint on top of the lamb
13. Layer the semi cooked rice on top
14. Cover the casserole with foil and then put on the lid
15. Cook the dish in the over for 15 minutes
16. Turn the heat down to 300F and cook for another 20 minutes and let them stand for 10 minutes
17. Carefully lift lid and foil and watch out for escaping steam, toss the meat and rice and mix them up. Cover with lid to keep in the heat.
Serve with Chutney and Raita ( whipped Yogurt)
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