Rice with lamb
By Nadeem Siraj
1/2 h
4 raciones
Difficulty:
Muy fácil
Ingredients
- Lamb chunks
- Basmati rice
- Fresh tomato
- Ginger Paste
- Garlic Paste
- Fresh Cilantro
- Onion
- Ground cumin
- Ground chili pepper
- Cloves
- Turmeric
- Cinnamon
- Cardamom
- Star Anise
- Salt
- Natural Yogurt
- Olive Oil
- 1 Kg. of peeled and boneless chicken
- 50 gr of peeled almonds
- 2 large onions
- 4 cloves of garlic
- 2 green chilies
finely chopped - 1 piece of ginger (5 cm)
chopped - ½ cup Extra Virgin Olive Oil
- 4/5 fresh bay leaves
- 1 ½ tablespoon ground Cilantro
- 1 tablespoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon ground Turmeric
- ¼ teaspoon sweet paprika
- 1 tablespoon ground black pepper
- 4 tablespoon finely chopped fresh cilantro
- 17 0ml Plain Yogurt
- Soak the Basmati Rice, and meanwhile cut the Onion in "julienne" and the Tomato in cubes. Fry the onion, cardamom, cinnamon, cloves and star anise in olive oil. When the onion is golden brown, add the Tomato and then the other ground spices together with the Yogurt. Fry the pasta for a few minutes.
- Add the pieces of lamb to the pasta and fry until it releases all the water. Add water to cover and simmer until the meat is tender.
- Drain the rice and add it to the meat, together with a little more water, olive oil and salt. Let it cook until the water is consumed.
- Finally add the fresh coriander and let it rest.
Nadeem Siraj
My philosophy is to always choose the best ingredients and, naturally, Bergner products meet my standards of excellence for kitchen utensils, helping me to create good food which transports one...
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