Prep 20 mins
Cook 20 mins
I found this recipe in Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent. I tweaked the ingredients a bit for what I had in the house!
- 1 1⁄2 cups basmati rice
- 1⁄3 cup currants
- 1⁄4 cup pine nuts
- 1 small green bell pepper, diced
- 3 1⁄3 cups cold water
- 1 tablespoon sesame oil
- 5 scallions, diced
- 2 garlic cloves, minced
- 1 green chili pepper, minced
- 2 lbs ground lamb
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon coriander
- 2 1⁄2 cups buttermilk
- mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes.
- remove rice from heat and let sit for five minutes.
- meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat.
- drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well.
- slowly add buttermilk while stirring. heat, but be sure the milk does not boil.
- serve over rice.
- this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.