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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from one of my Food and Wine cookbooks. Remove the whole spices before serving. They recommend serving a zinfandel from Napa or Sonoma with this dish Ingredients:
1/2 cup plain yogurt |
2 garlic cloves, minced |
1/8 teaspoon cayenne |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
1 3/4 teaspoons salt |
1 lb boneless lamb, cut in 1/2 inch cubes |
3 tablespoons butter |
1 onion, sliced thinly |
1/4 teaspoon ground coriander |
1/4 teaspoon turmeric |
5 cloves |
1 cinnamon stick, broken in half |
1 1/2 cups long grain basmati rice |
2 3/4 cups water |
1/3 cup raisins |
1/3 cup cashews, chopped |
Directions:
1. In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and 1/2 teaspoon of the salt. Stir in the lamb.
2. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
3. Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
4. Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
5. Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
6. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
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