Spiced Lamb Pilaff

INGREDIENTS:

 

•     500g Rump of 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

 

 

1. Heat up a non-stick pan, add the oil and sear the rump of lamb until dark brown. Take it out from the pan, put on a tray and cook it the oven for 10 minutes at 200°C

2. Using the same pan fry the cardamom pods, cinnamon, cloves, garlic, and ginger. Then add in the onion, curry leaves and curry powder. Fry all until aromatic

3. Next add in the butter followed by the rice and stir very well with all the spices. Add in 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

4. Take out the lamb & leave it to rest for 5 minutes before slicing it into small portions and place it over the rice

5. Sprinkle some chopped Coriander and mint over it before serving

6. Serve with vegetables, sambal or curry