African Lamb and Vegetable Pilau

Submitted by Pinaygourmet 345142

"An exotic inspiration for a boring weekly menu."

 

• Ready In: 3hrs
• Ingredients: 22
• Serves: 4

ingredients

• 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 & freshly ground black pepper

• For the rice

• 2 tablespoons butter
• 1 onion, chopped
• 1 cup diced potato
• 1 carrot, sliced
• 1⁄2 red pepper, seeded and chopped
• 1 cup sliced green cabbage
• 1 green chili, 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 & freshly ground black pepper

directions

1. 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.
2. Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned.
3. 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.
4. To make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes.
5. 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.
6. 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.