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Spiced stewed lamb and basmati recipe

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Ingredients

Adjust Servings:
For Soaking the Rice
1.5 lbs Basmati Rice
2 qts Water
For Marinating the Lamb
3 lbs Lamb Stew Meat, cleaned of connective tissue
1 Tbsp Salt
2 tsp Freshly Ground Black Pepper
2 tsp ground Cumin
1 tsp Cayenne Pepper
1.5 tsp ground Turmeric
For Making the Stew
4 oz Ghee
1 Cinnamon Stick
1 Tbsp Cardamom , whole (about a dozen)
½ tsp Cloves , whole (about a dozen)
1.5 lbs Yellow Onion , sliced thin
2 oz Garlic Cloves, minced or grated
2 oz Ginger , minced or grated
¼ tsp Nutmeg , ground
½ tsp Freshly Ground Black Pepper
1 Tbsp ground Coriander
Marinated Lamb
1 lb Diced Tomatoes (concassée if tomatoes are ripe, or canned if tomatoes are not)
3 Bay leaves
Basmati Rice , drained
1 qt Water
Salt
Black Pepper , to taste
½ bunch Cilantro , chopped (for garnish)

Spiced stewed lamb and basmati recipe

  • Serves 20
  • Medium

Ingredients

  • For Soaking the Rice

  • For Marinating the Lamb

  • For Making the Stew

Directions

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Puloas have a clear Moghul (via Persia) influence and are found in what was once a stronghold of the Moghul Empire. The use of cardamom, cinnamon, and cloves is a hallmark of this cuisine and can be found in this recipe.

Steps

1
Done

For Soaking the Rice

Rinse rice in a china cap under cool running water until the water runs clear.

2
Done

Transfer rice to a mixing bowl or another container large enough to hold the rice and water. Combine the rice with 2 qts of water, and allow the rice to soak for at least 1 hour before proceeding with the recipe. (This step is important for the rice to cook properly; if it is skipped, this recipe will not have enough liquid.)

3
Done

For Marinating the Lamb

Combine the lamb and all of the spices in a mixing bowl, and mix thoroughly to coat the lamb evenly with the seasoning.

4
Done

Place the lamb in the refrigerator, and allow it to marinate for 1 hour before proceeding.

5
Done

For Making the Stew

Preheat the oven to 300°F.

6
Done

In an appropriately sized heavy-bottomed pot, heat the ghee over a medium flame; add the cinnamon stick, cardamom, and cloves, and stir to “toast” the spices and draw out flavor for 1 minute.

7
Done

Add the sliced onions, garlic, and ginger; lower the heat and sweat the ingredients until the onions are very tender and translucent (approximately 15–20 minutes).

8
Done

Add the dry ground spices, and turn the heat up to a medium-high flame. Continue to cook until the pot begins to look dry and the spices are very fragrant.

9
Done

Add the marinated lamb to the pot, and turn the heat up to a high flame. Continually stir to brown the lamb while making sure not to burn the bottom of the pot.

10
Done

Once the lamb is caramelized, add the diced tomatoes, bay leaves, soaked rice, and water; bring the entire mixture to a simmer.

11
Done

Once the mixture comes to a boil, cover the pot with aluminum foil, making sure to crimp the ends to prevent moisture from leaving the pot; place a lid on top of the pot to hold the foil in place.

12
Done

Place the covered pot in the preheated oven, and bake for 1 hour.

13
Done

Remove from the oven and check seasoning; serve.

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