Lamb with spiced rice

cocina asiatica
Indian cuisine
Lamb with spiced rice
People 6
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
30 min
cooking time
2 hr
total time
2 hr 30 min
prep time
30 min
cooking time
2 hr
total time
2 hr 30 min
  • 3 lamb leg jugs (around 1 kg)
  • 2 litres of water
  • 1 large onion, in slices
  • 10 whole nails
  • 1 Cinnamon Twig
  • 5 cardamom pods
  • 1 1/2 teaspoons salt
  • 3 tablespoons of ghee or oil
  • 2 medium onions, in thin strips
  • 1 teaspoon of soaked garlic
  • 1/4 teaspoon of ground black pepper
  • 1/4 teaspoon cinnamon powder
  • 14 teaspoon of cloves powder
  • 1/4 teaspoon ground nutmeg
  • 3 cups of long-grain rice
  • 1/4 teaspoon of saffron strands
  • 1/4 cup of hot water
  • Corinthian raisins and peeled pistachios for garnish
  1. Put the lamb in a large saucepan with the water, the onion, those nails, the cinnamon sprig, cardamom pods and salt. Bring to the boil.
  2. Degrease the broth and let it simmer between 1 and 1 1/2 hours, depending on the size of the jugs. Remove the lamb and let it cool. Strain the broth and if necessary add water until you complete 5 cups.
  3. Heat the ghee in a small frying pan and saute the onion and garlic until well reduced and barely brown. Add the ground spices.
  4. Bone the jugs and cut the meat into dice. Put them in a bowl with the onion and spice mixture.
  5. Wash and drain the rice. Put half in a large casserole, cover with the onion and lamb and top the rest; nice cover. Roast the saffron strands in a frying pan until crisp, without deily trying to remove. Put them in a bowl and crush them with the back of a spoon. Add water and dissolve. Pour in the casserole the broth i had reserved and the saffron and bring it to the boil. Tapelo, reduce the heat to the minimum and let it cook 20 minutes. Lightly uncover and sponge the rice:, Serve with raisins and pistachios.
  • Prepare this dish immediately before serving. Served as an accompaniment.
Recipes easy to https://recetasdecocinafaciles.NET /

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