Indian Food Recipes - Mughal-style Saffrom Rice with Spicy Lamb Indian Recipe

  
 

Lamb Recipes - Mughal-style Saffrom Rice with Spicy Lamb

Ingredients

  • 1.1 kg/2 1/2 lb boneless lamb, cubed

  • 5 ml/1 tsp ground turmeric

  • 30 ml/2 tbsp oil

  • 2 onions, sliced

  • 5 cloves garlic, chopped

  • 2.5 cm/1 in ginger root, chopped

  • 15 ml/1 tbsp curry powder

  • 2.5 ml/1/2 tsp ground red chili

  • 15 ml/1 tbsp lemon juice

  • salt

  • 10 ml/1 tsp Mughal-style Garam Masala

  • 2.5 ml/1/2 tsp ground cardamom

  • 2 green chiles

  • 30 ml/2 tbsp chopped fresh mint

  • 3 tomatoes, skinned and chopped

  • 15 ml/1 tbsp chopped fresh coriander (cilantro)

Pulau:

  • 30 ml/1 tbsp oil

  • 1 onion, sliced

  • 2.5 cm/1 in cinnamon stick

  • 5 cardamom pods

  • 5 cloves

  • 4 bay leaves

  • 5 ml/1 tsp cumin seeds

  • 600 ml/1 pt/2 1/2 cups water

  • 225 g/8 oz/1 cup long-grain rice, soaked for 2 hours

  • pinch of grated nutmeg

  • pinch of ground saffron

  • 30 ml/2 tbsp blanched almonds

Method:

  1. Coat the meat with the turmeric and leave to stand for 15 minutes. Heat the oil and fry the onions, garlic and ginger over a medium heat until soft and golden brown. Add the curry powder and chilies and fry for 1 minute. Stir in the lemon juice and salt.

  2.  Add the meat, stirring until it is coated with the spices. Add the garam masala, cardamom, chilies, mint and tomatoes, cover and simmer over a low heat for 1 hour, stirring occasionally, until the lamb is tender. Remove from the heat, garnish with coriander and leave to stand while you prepare the rice.

  3. Heat the oil and fry the onions, cinnamon, cardamom, cloves and bay leaves over a medium heat 1 golden brown. Add the cumin seeds and continue to fry until the onions, are dark brown.  

  4. Add the water bring to the boil. Add the rice, nut and saffron, cover and simmer over a  medium heat for about 15 minutes until  the liquid has been absorbed and the rice is cooked.

  5. Put half the rice into a deep casserole dish. Place the lamb on top and cover with 1 remaining rice. Cover with foil, put the lid and bake in a preheated oven 120°C/250°F for 10 minutes until hot. Garnish with almonds and serve hot.