African Lamb and Vegetable Pilau
Source: www.food.com/recipe/african-lamb-and-vegetable-pilau-202616
Ingredients
- 1 lb boneless lamb shoulder
- 12 teaspoon dried thyme
- 12 teaspoon paprika
- 1 teaspoon garam masala
- 1 garlic clove, crushed
- 1 12 tablespoons vegetable oil
- 3 34 cups lamb stock
- salt & freshly ground black pepper
- 2 tablespoons butter
- 1 onion, chopped
- 1 cup diced potato
- 1 carrot, sliced
- 12 red pepper, seeded and chopped
- 1 cup sliced green cabbage
- 1 green chili, seeded and chopped
- 4 tablespoons plain yogurt
- 12 teaspoon ground cumin
- 5 green cardamom pods
- 2 garlic cloves, crushed
- 1 12 cups basmati rice
- 14 cup cashew nuts
- salt & freshly ground black pepper
Directions
- 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.
- Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned.
- 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.
- To make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes.
- 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.
- 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.