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For the Meat Curry
1 lb boneless Lamb Shoulder
1/2 teaspoon dried Thyme
1/2 teaspoon Paprika
1 teaspoon Garam Masala
1 Garlic Clove, crushed
1 1/2 Tablespoons Vegetable Oil
3 3/4 cups Lamb stock
Salt and freshly ground Black Pepper
For the Rice
2 Tablespoons Butter
1 Onion, chopped
1 cup diced Potatoes
1 Carrot, sliced
1/2 Red Pepper, seeded and chopped
1 cup sliced Green Cabbage
1 Green Chilies, seeded and chopped
4 Tablespoons plain Yogurt
1/2 teaspoon ground Cumin
5 Green Cardamom pods
2 Garlic Cloves, crushed
1 1/2 cups Basmati Rice
1/4 cup Cashew Nuts
Salt and freshly ground Black Pepper
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First make the meat curry. Place the lamb in a large bowl and add the thyme, paprika, garam masala, garlic and salt and pepper. Stir, cover, and leave in a cool place for 2-3 hours. Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned. Add the stock, stir, then cook covered for 35-40 minutes. Transfer the lamb to a bowl and pour the liquid into a measuring jug, topping up with water if necessary, to make 600ml. To make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes. Add the red pepper, cabbage, chilli, yogurt, spices, garlic, and the reserved meat stock. Stir well, cover then simmer gently for 5-10 minutes, until the cabbage has wilted. Stir in the rice and lamb, cover and simmer over a low heat for 20 minutes or until the rice is cooked. Sprinkle in the cashew nuts and season to taste with salt and pepper. Serve hot.
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