Wed, 1 September 2021
Chef: Sham Hanifa
Ingredients:
500g Diced Lamb
500g Basmati Rice
1 Onion, chopped
1 knob of Butter
1 clove of Garlic ( sliced)
1 thumb sized piece of Ginger
5 Cardamom Pods
2 Cinnamon Sticks
4 Star Anise
6 Cloves
1 tbsp Cumin Seeds
3 tbsp Curry Powder
1 sprig Curry Leaves
50g Raisins
100g Cashew Nuts
800ml Lamb/ Chicken Stock
Method:
Heat up a non-stick pan
Fry the cardamom pods, cinnamon, cloves, garlic, and ginger. Then add in the onion, curry leaves and curry powder.
Fry all until aromatic then add in the butter followed by the lamb. Coat the lamb very well with the spices.
Add in the rice and then the stock and mix everything well together.
Season with salt and pepper.
Bring to boil then let it simmer on a low heat for about 20 minutes or until the rice is cooked.
Serve with vegetables, sambal or curry
