Description
A popular dish of North India. Traditionally it is cooked with basmati rice, but I decided to make it more useful and bright, so I took a mixture of brown, red and wild rice from Mistral (AQUATICA COLOR MIX). Ideal for Sunday lunch or holiday dinner.
Ingredients
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Lamb
300 g
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Almonds
2 Tbsp
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Olive oil
4 Tbsp
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Onion
2 piece
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Garlic
2 tooth
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Garam masala
1 Tbsp
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Tomato
100 g
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Broth
440 g
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Figure
130 g
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Cilantro
-
Yogurt
Cooking
Preheat a large skillet on medium heat sauté the chopped almonds for 1-2 minutes until Golden brown. Remove from the pan.
Increase the heat to high, add 2 tablespoons of oil and fry the lamb (minced or finely chopped) until done (until Golden brown). Remove the meat from the pan.
Add tablespoon of oil and fry the finely chopped onion and garlic for 2 minutes. Remove.
Make the fire medium and the spoonful of oil to quickly fry the spices (30 seconds).
Add spices to the rice and cook, stirring, for 2 minutes on medium heat.
Add water (broth), onion and garlic, lamb, chopped tomatoes. On high heat bring to a boil. Cover the pan and on low heat cook for another 20-30 minutes, until all water is absorbed. Periodically stir.
Leave for another 10 minutes under the lid for the rice is tender.
Serve lamb with rice, sprinkled with almonds and coriander, with yoghurt.
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