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Ingredients

Ingredients:

  • Ingredients:

For Lamb

  • 300g Diced Boneless Lamb
  • 1/4 Carrot
  • 1 Onion
  • 1/2Tbsp5 Spice
  • 1/2 Cardamom
  • 1/2Tbsp Sugar
  • 3TbspTomato PurÃÂée
  • 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

  • STEP 1
    Marinate the Lamb:
  • STEP 2
    Take the lamb in a bowl and marinate it with garlic ginger paste and salt.
  • STEP 3
    Rice
  • STEP 4
    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.
  • STEP 5
    Lamb
  • STEP 6
    Add garlic ginger paste, onions, carrot, cardamom, sugar, 5 spices and oil into a pressure cooker. Fry until the onions are caramelized and brown.
  • STEP 7
    Now add the tomato purée and fry for another 5 minutes till you smell the smokiness.
  • STEP 8
    Remove the lamb from the marinate and reserve the marinate juice. Add the lamb to the cooker and fry for 5 minutes.
  • STEP 9
    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.
  • STEP 10
    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.
  • STEP 11
    Serving:
  • STEP 12
    Serve the lamb and the rice on each end of the plate and garnish.
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