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Servings: 4
| 600g boneless lamb, diced |
| 1 cup (approx. 200g) of basmati rice |
| 2 tbsp cooking oil |
| 3 onions, cut into slices |
| 4 cloves garlic, peeled and smashed whole |
| Thumb-sized piece of ginger, peeled and smashed whole |
| 1 green chilli, head cut off and kept whole |
| 50g almonds |
| 2 tomatoes, chopped |
| 1 lime, juiced |
| Bunch fresh coriander, chopped |
| 1 stick cinnamon |
| 1 tsp cumin seeds |
| 2 tsp Mandala garam masala |
| Salt to taste |
Prepare:
| Wash the rice a few times to remove the starch and soak in a large bowl of water. Set aside. |
| Peel and chop the onion, garlic, ginger, coriander, tomatoes and chilli as described in the ingredients list and set aside. |
Cook:
| In a large non-stick pan, fry the onions on a low heat for 5-7 minutes until they have completely softened and caramelised. Once done remove from the pan and set aside on a plate with some kitchen towel to soak up the excess oil. |
| In the same pan add the cumin seeds and cinnamon stick and allow them to roast gently for 30 seconds. |
| Carefully add the lamb into the pan, which should be quite hot by now. Stir and brown the lamb on all edges for 3-4 minutes. |
| Add the garlic and whole green chilli and stir. |
| Add the garam masala, 1 tsp of salt and the chopped tomatoes. Stir and fry for 2-3 minutes. |
| Add 1 cup of water and place a lid onto the pan and allow the lamb to cook gently for about 20-30 minutes until soft. |
| Once the lamb is almost cooked, remove the lid and allow the water in the pot to evaporate away. |
| Once the water in the lamb pot is almost entirely evaporated, drain the rice and carefully add it into the pan, then gently fold everything together. |
| Now add 1 ½ cups (approx. 350ml) of water to the pan, plus 1 extra teaspoon of salt for the rice and gently stir. |
| Quickly add the smashed ginger, almonds, fried onions and a squeeze of lime juice into the pan and gently fold everything together, then place a lid onto the pan before losing too much water. |
| Now lower the heat on the cooker to the lowest setting and allow the rice to steam cook for exactly 12 minutes. Do not remove the lid to check anything before 12 minutes is over. |
| Once 12 minutes has passed, quickly remove the lid, garnish with coriander and give everything a quick fold to make sure the rice is not sticking to the bottom. Put the lid back, remove the pan from the cooker and allow the rice to steam on the countertop for an extra 10 minutes with the lid tightly fitted. |
Garnish:
| Garnish with extra coriander and serve with creamy yoghurt or raita and devour! |
