Lamb Chop Pulao

INGREDIENTS:

1kg lamb chops
2 cups rice rinsed, soaked for 20mins then drained
2tbs ghee
2 med onion sliced into half moons
2 bay leaves
4 peppercorns
1 stick of cinnamon
4 Cardamom pods (slightly bruise them)
1 black Cardamom
1/2tsp Cardamom powder
1tsp cumin seeds
1tsp coriander seeds lightly crushes
4tbs plain yoghurt whisks
1tbs garlic paste
1tbs ginger paste
1tsp chilli powder
3tsp ground coriander
1tsp ground pepper
1tsp garam masala
salt to taste
1 cup beef stock plus extra water
2 chillies split lengthways
Small bunch of coriander chopped

METHOD:

Wash and drain lamb chops

In a pan heat the ghee and fry the onion and the whole spices until golden brown.

Add the lamb, ginger and garlic paste and stir fry for few minutes.

Add the yogurt and powdered spices and seasoning and stir. Cook until the lamb has browned.

Add the stock and cover and cook until lamb is mostly cooked (you can do this stage in a pressure cooker to speed up the process.)

Add the rice and enough water, around another 2 cups to cook the rice.

Stir and throw in the chillies and cook on full heat.

Once water is nearly evaporated turn the heat to low and cover and cook the rice until completely cooked. Using a fork to fluff up the rice and serve hot.

Serve with salad and raita.

Enjoy !!!

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