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African Lamb and Vegetable Pilau December 6, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So here is the second to three recipes I made with lamb from the “Rice & Risotto: Cooking with the World’s Best Loved Grain.” It was similar to the first but yet completely different. Again, allow this to marinade for at least a day for incredible flavor.

Ingredients:

  • 1lb boneless lamb shoulder
  • 1teaspoon dried thyme
  • 1teaspoon paprika
  • 1 teaspoon garam masala
  • 1 garlic clove, crushed
  • 1 1tablespoons vegetable oil
  • 3 3cups lamb stock
  • salt & freshly ground black pepper

For the rice

  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 cup diced potato
  • 1 carrot, sliced
  • 1red pepper, seeded and chopped
  • 1 cup sliced green cabbage
  • 1 green chili, seeded and chopped
  • 4 tablespoons plain yogurt
  • 1teaspoon ground cumin
  • 5 green cardamom pods
  • 2 garlic cloves, crushed
  • 1 cup basmati rice, soaked
  • 1cup cashew nuts
  • salt & freshly ground black pepper

IMG_2078 IMG_2085

 

Directions:

Place the lamb in a large bowl and add the thyme, paprika, garam masala, garlic and salt and pepper. Stir, cover, and leave in a cool place for 2-3 hours.

Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned. Add the stock, stir, then cook covered for 35-40 minutes. Transfer the lamb to a bowl and pour the liquid into a measuring jug, topping up with water if necessary, to make 2 1/2 cups.

Melt the butter or margarine and fry the onion, potato and carrot for 5 minutes. Add the red pepper, cabbage, chilli, yogurt, spices, garlic, and the reserved meat stock. Stir well, cover then simmer gently for 5-10 minutes, until the cabbage has wilted.

Drain the rice and stir in the stew with the lamb. Cover and simmer over a low heat for 20 minutes or until the rice is cooked. Sprinkle in the cashew nuts and season to taste with salt and pepper. Serve hot.

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