African Lamb and Vegetable Pilau |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 4 |
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An exotic inspiration for a boring weekly menu. Ingredients:
1 lb boneless lamb shoulder |
1/2 teaspoon dried thyme |
1/2 teaspoon paprika |
1 teaspoon garam masala |
1 garlic clove, crushed |
1 1/2 tablespoons vegetable oil |
3 3/4 cups lamb stock |
salt & freshly ground black pepper |
2 tablespoons butter |
1 onion, chopped |
1 cup diced potato |
1 carrot, sliced |
1/2 red pepper, seeded and chopped |
1 cup sliced green cabbage |
1 green chili, seeded and chopped |
4 tablespoons plain yogurt |
1/2 teaspoon ground cumin |
5 green cardamom pods |
2 garlic cloves, crushed |
1 1/2 cups basmati rice |
1/4 cup cashew nuts |
salt & freshly ground black pepper |
Directions:
1. First make the meat curry. Place the lamb in a large bowl and add the thyme, paprika, garam masala, garlic and salt and pepper. Stir, cover, and leave in a cool place for 2-3 hours.
2. Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned.
3. Add the stock, stir, then cook covered for 35-40 minutes. Transfer the lamb to a bowl and pour the liquid into a measuring jug, topping up with water if necessary, to make 600ml.
4. To make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes.
5. Add the red pepper, cabbage, chilli, yogurt, spices, garlic, and the reserved meat stock. Stir well, cover then simmer gently for 5-10 minutes, until the cabbage has wilted.
6. Stir in the rice and lamb, cover and simmer over a low heat for 20 minutes or until the rice is cooked. Sprinkle in the cashew nuts and season to taste with salt and pepper. Serve hot.
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