Wed, 5 February 2025
INGREDIENTS:
500g lamb chops
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
1tbsp turmeric
1 tbsp Cumin Seeds
3 tbsp Curry Powder
1 sprig Curry Leaves
50g Raisins
100g Cashew Nuts
800ml vegetable Stock
METHOD:
· Heat up a non-stick pan
· Fry the cardamom pods, cinnamon, cloves, garlic, and ginger. Then add in the onion, curry leaves, turmeric and curry powder.
· Fry all until aromatic then add in the butter followed by the rice Coat the rice very well with the spices.
· then add 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
· Non-stick pan, fry the lamb chops until golden brown each side. Seasoned with salt and pepper then drizzle in Worcestershire sauce over it.
· Leave it to cool and served w spice rice and yogurt and sambal.
