Lamb pilaf with rice and garbanzo beans (can get good garbanzo beans at Trader Joes) I made this now a few times, it comes out pretty good. 1. 1.5 lbs lamb meat, cube it into edible pieces (I usually find it at Sprouts at $4.99/lb) 2. 1.5 mugs of rice of Jasmin rice (TJ) 3. 1 little can v-8 tomato juice 4 3/4 cup white or any light wine 5 1-2 tbsp sherry 6. half an onion, keep the skin 7. 6 large garlic cloves 8. 2-3 garlic size pieces of ginger 9. 3 carrots 10. 1 potato 11. 2 small tomatoes (roma kind works well) 12. 1 tablespoon madras indian curry (metal can at Haji Baba) 13. a good handful of cilantro 14. provancale herb mix (a pinch) 15. sunflower oil or butter or ghee (TJ or Haji Baba) 16. 1 shallot, keep the skin 17. Ground pepper and salt (to taste) 18. Tandoori masala (a least a tablespoon) 19. Garlic flavored good quality soy sauce 20. crimini mushrooms (4 small) or 2 large. 21. Cumin seeds 22. half a teaspoonful to a teaspoonful of turmeric 24. you can use a half a teaspoonful to a teaspoonful of red chili powder to make this a lot spicier, if desired. 25. 2 cardomom pods, crushed For more intense flavor cut garlic into small pieces. For less of a garlic presence, leave garlic and ginger whole and remove them from the pot (ditto for cooked cilantro), right after the cooking is done. Can try basmati rice in this recipe as well. I live jasmin, because it does not add any additional flavor to the recipe. 1. Preheat oven to 350. In a Le Creuset pan or any heavy enameled pan, spray the bottom with olive oil spray and add a teaspoonful of butter or ghee, throw in 4 garlic cloves, peel the skin off the shallot (wash and dry the skin), ditto for the onion. Cut the shallot in half. Throw the shallot halves, the onion and their skin and 2 pieces of ginger. Let everything cook while you are cutting the lamb into cubes (5 mins or so) uncovered 2. Throw in cubed lamb and coat it with oils that collected and intermix with garlic, shallots etc. Sprinkle ground pepper and salt over the lamb and at least a table spoon of tandoori masala. Cook lamb uncovered for 20 mins, stirring once. 3. throw in a pinch of provancale herb mix and stir the lamb. Add wine, sherry and a tablespoon of garlic flavored soy sauce. Stir with wooden spoon and let cook another 10-15 mins, stirring once. 4. while the lamb is cooking, cut mushrooms into tiny undetectable pieces (if mushroom haters are present in household) and carrots into small pieces. Peel the skin off the tomatoes, cut them into small pieces. Add mushrooms and carrots and tomatoes to pot, continue cooking uncovered another 5 mins or so. Add a can of v-8 juice, stir and cover with a heavy lid. 5. Peel one potato and drain a can of garbanzo beans. Put some butter or ghee or olive oil spray into a frying pan, throw in a good pinch of cumin seeds, turmeric, and a tablespoon of curry powder. Once the seeds and spice mixture is browning a little, add the small potato cubes and drained garbanzo beans, cook for 2-3 minutes stirring to coat with spice mixture. If more spice is desired, add red chili powder to the spice mixture in this step). 6. Add the stuff from the frying pan to the pan in the oven, stir the mix with a wooden spoon or spatula. 7. Add to the pot, a mug and a half of washed rice, 2 cardamom pods (crushed), remaining 2 garlic cloves, a piece of ginger and a mug and a half of water (may need to add 2, depending how much liquid is at the bottom). Sprinkle a large handful of washed cilantro over the top. Cover with the heavy lid and set the temperature to 325. Do not stir through the last hour of cooking! 8. Cook for about an hour and a half. Check whether the lamb and rice are done after an hour has elapsed, you dont want to overcook. Bon appetit!
Posted on: Mon, 18 Nov 2013 06:39:35 +0000
Trending Topics
Recently Viewed Topics
© 2015