Plain.Recipes

African Lamb and Vegetable Pilau

Source: www.food.com/recipe/african-lamb-and-vegetable-pilau-202616

Ingredients

  1. 1 lb boneless lamb shoulder
  2. 12 teaspoon dried thyme
  3. 12 teaspoon paprika
  4. 1 teaspoon garam masala
  5. 1 garlic clove, crushed
  6. 1 12 tablespoons vegetable oil
  7. 3 34 cups lamb stock
  8. salt & freshly ground black pepper
  9. 2 tablespoons butter
  10. 1 onion, chopped
  11. 1 cup diced potato
  12. 1 carrot, sliced
  13. 12 red pepper, seeded and chopped
  14. 1 cup sliced green cabbage
  15. 1 green chili, seeded and chopped
  16. 4 tablespoons plain yogurt
  17. 12 teaspoon ground cumin
  18. 5 green cardamom pods
  19. 2 garlic cloves, crushed
  20. 1 12 cups basmati rice
  21. 14 cup cashew nuts
  22. salt & freshly ground black pepper

Directions

  1. First make the meat curry.
  2. Place the lamb in a large bowl and add the thyme, paprika, garam masala, garlic and salt and pepper.
  3. Stir, cover, and leave in a cool place for 2-3 hours.
  4. Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned.
  5. Add the stock, stir, then cook covered for 35-40 minutes.
  6. Transfer the lamb to a bowl and pour the liquid into a measuring jug, topping up with water if necessary, to make 600ml.
  7. To make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes.
  8. Add the red pepper, cabbage, chilli, yogurt, spices, garlic, and the reserved meat stock.
  9. Stir well, cover then simmer gently for 5-10 minutes, until the cabbage has wilted.
  10. Stir in the rice and lamb, cover and simmer over a low heat for 20 minutes or until the rice is cooked.
  11. Sprinkle in the cashew nuts and season to taste with salt and pepper.
  12. Serve hot.

2021