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LAMB PILAU

 

A rice dish with lots of flavours as it is cooked in broth.  We will make our own broth which can also be saved as stock. The stock can be used later for soups or curries to add extra flavour.  This recipe combines meat with whole spices which is what gives it the flavour and wonderful aroma.  The rice is cooked in the broth, which infuses the rice to give it the delicious taste. 

Suitable for: Gluten free

Prep: 45 mins, Cooks In: 60 mins

Serves: 2-4 people

Ingredients:

Broth:

  • 10 lamb chops

  • 2 garlic cloves

  • 1-inch ginger 

  • ½ large onion sliced

  • 1 cinnamon stick

  • 3 to 4 cloves

  • 1 black cardamon

  • ¼ tsp garam masala

  • 1 heaped tsp salt, cumin and coriander powder

  • ¼ tsp cumin seeds

  • 1700ml water

 

Method:

  1. Put all the broth ingredients in the pressure cooker and close the lid and wait for the pressure to whistle at which point leave to run for 12 minutes on a medium to high heat (ensure pressure cooker has cooled down before opening) or if cooking in a saucepan cook until meat is soft and tender which can take up to 1 to 2 hours (you will need more water)

Rice:

  • 1 ½ chopped large brown/white onion

  • 2 cinnamon sticks

  • 2 black cardamon

  • 4/5 cloves and peppercorn

  • ½ tsp cumin seeds

  • 2 level tsp salt

  • 1 heaped tsp cumin powder

  • 1 heaped tsp coriander powder

  • ¾ tsp red chilli powder

  • 1224ml broth

  • 500g rice

  • 2 to 3 tbsp oil

Method:

  1. Slice onions and put in saucepan with oil and fry until dark brown, leave to cool 

  2. Take the lamb chops out of the pressure cooker once cooled down

  3. Put lamb chops in saucepan and brown them so they have a bit of colour (golden brown/crispy edges)

  4. Sieve broth and pour into a large saucepan.  If you find the broth is less when measured you can add water to make up the amount. 

  5. Add browned onions and all the dry ingredients to the broth and boil

  6. Once the mixture has boiled for a couple of minutes remove the brown onions with a sieve and using a spoon squeeze the onions which releases the brown colour into the liquid

  7. Add lamb chops and the rice to this

  8. Let it boil and wait for the rice to absorb the water. 

  9. Cover the pan and reduce the heat to low and leave for 10 - 15 minutes ensuring no steam escapes whilst the rice cooks evenly and is soft.

  10. Serve with curry of your choice, salad and/or yogurt. Tasty!