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Author Notes: A fragrant rice dish passed along from my maternal grandfather. —The Cooking Doctor
The main dish
- 3 cups basmati rice
- 2.2 pounds lean lamb pieces
- 8 shallots, sliced finely
- 2 large red onions, sliced finely
- 1 inch ginger
- 4 cloves of garlic
- 1 16 oz can of chopped tomatoes
- Juice of 1 lemon
- Salt, to season
- 1 tablespoon ghee
- 2 tablespoons olive oil
Spices for grinding
- 1 cinnamon stick
- 2 cardamom pods
- 2 star anise
- 1 tablespoon coriander seeds
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Soak the basmati rice in water for about an hour, then drain the water off when ready for cooking.
- Mince the ginger and garlic together. Set aside.
- In a saucepan, dry roast ( pan fry ) the spices until fragrant.
- Grind the spices until fine powder then divide into 2 portions.
- Mix one of the spice portion with the lamb along with minced ginger and garlic.
- Boil the lamb with a cup of water on low simmer for about an hour until the meat is tender.
- In a casserole, heat the olive oil and ghee.
- Add the sliced onions, shallots and sauté them until they are soft and caramelized.
- Tip in the remaining spices and tomatoes.
- After around 5 minutes add in the lamb pieces (without the water) followed by rice.
- Add in 6 cups of liquid (lamb broth and water) into the rice, followed with salt and lemon juice.
- Cook on low medium heat until the rice is cooked and fluffy. Alternatively, you can tip everything into a rice cooker and let the rice cooked.
- Garnish with coriander leaves, fried shallots, pistachios and raisins upon serving.