Wednesday, August 31, 2011



Spicy, aromatic, and cooked 9 months ago, so that's all the detail I can give.  Blog written 6/5/12, but meal cooked 8/31/11.

-1 lb. lamb, cut into chunks
-2 c. rice
-3 T. oil
-1 lb. fresh tomatoes, blanched, peeled and chopped
-2 large onions, chopped
-salt and pepper
-1/2 tsp. ground cumin
-1/2 tsp. ground cloves
-1 tsp. minced garlic
-1/2 tsp. ground cardamom
-1 tsp. chopped red chili

1) Fry onion in oil until softened.  Add lamb and brown.  Add tomatoes and allow to cook for a few minutes.  Add all the spices, cover with water and simmer gently for 45 minutes.
2) Add rice and 2c. water.  Bring to a boil.  Reduce to a simmer, cover and cook for 20 minutes.
3) Uncover and cook for a few minutes to dry the mixture.

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