Garlic Lamb with Rice
Member recipe

Garlic Lamb with Rice

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Servings

Serves 4

Succulent lamb that will take you to the sub continent.

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Ingredients

  • Ingredients:
  • For Lamb
  • 300g Diced Boneless Lamb
  • 1/4 Carrot
  • 1 Onion
  • 1/2Tbsp5 Spice
  • 1/2 Cardamom
  • 1/2Tbsp Sugar
  • 3TbspTomato Purée
  • 2Tbsp Garlic Ginger Paste
  • 1Tbsp Water
  • 1/2Tsp Cornflour
  • Salt to Taste
  • Oil to cook
  • For Rice
  • 1Cup Basmati Rice
  • 2Cups Water
  • Garnish
  • Coriander

Method

    1. Marinate the Lamb: Take the lamb in a bowl and marinate it with garlic ginger paste and salt.
    2. Rice Wash the rice under cold water and then strain the water. Take the rice in a pot and add water. Put the pot on simmer until all the water evaporates and rice puffs up.
    3. Lamb Add garlic ginger paste, onions, carrot, cardamom, sugar, 5 spices and oil into a pressure cooker. Fry until the onions are caramelized and brown. Now add the tomato purée and fry for another 5 minutes till you smell the smokiness. Remove the lamb from the marinate and reserve the marinate juice. Add the lamb to the cooker and fry for 5 minutes. In a cup mix the cornflour, water and the left over marinate juice. Pour only 1/2Tbsp of the mixture into the cooker. Fry for another 3 minutes and then cover it with the lid. Remove the cooker from the heat after 5 whistles. Place the cooker under cold water before opening the lid. Once the pressure is out open the lid. Place the cooker without the lid on high heat for a couple of minutes to reduce the sauce. Add salt to taste.
    4. Serving: Serve the lamb and the rice on each end of the plate and garnish.

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