MUTTON QORMA AND RICE

INGREDIENTS

3 tbsp. almonds

1 tbsp. coriander seeds

4 green cardamon pods

4 cloves

3 tbsp. cumin seeds

500 gm. mutton

2 tbsp. sesame seeds

2 tbsp. white poppy seeds

1 tbsp. ginger, minced

3 tbsp. turmeric

1 tbsp. chili powder

salt, as required

150 ml. vegetable oil

400 gm. potato, peeled 

80 ml. coconut cream

4  cinnamon sticks

350 gm. onions, chopped

250 ml. yogurt

2 tbsp. coriander, chopped

350 gm. basmati rice

WHAT TO DO?

Keep the almonds, coriander seeds, sesame seeds, poppy seeds and cumin a dry roasting pan. Toast over a medium heat, until golden and aromatic.


Put the yogurt spice mixture over the lamb, heat though then add 250 ml. of water and bring to the boil. Reduce the heat and simmer for 40 min.before adding the potato. Continue to simmer for 30 min. until the meat is tender and potatoes are cooked.

Rinse the rice in warm water then in a few changes of cold water until the water runs clear. Soak the rice for about 25 min. drain in colander and you leave to dry for another 20 min.

Put the dry rice into a saucepan with a tight fitting lid, adding 500 ml of water and a teaspoon of salt. Bring to boil, and cook until craters being to show on the surface of the rice.

Remove and grind in a spice grinder until fine. Mix this spice paste with the yoghurt and reserve.
Marinate the lamb in the garlic, ginger, chilli, turmeric and salt in the fridge for at least 1 and half hour.

Reduce the heat and cover the pot with a clean dry tea towel. Cover with the saucepan lid and allow to cook for 20 min. on a low heat. Do not open the lid. Lift the lid after 15 min. and fold with a fork to fluff up the rice

Heat the oil in saucepot until hot, add the cardamom, cloves, and cinnamon and allow to sizzle for a few seconds, then add the onions. Fry until golden brown, then add the marinated meat and fry until the lamb has brown all over.



Add the coconut cream, cook over low heat and sprinkle with chopped coriander.