Gosht Ki Taharee (Lamb and rice cooked together in mild spic recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati, washed in a number of changes of water, soaked in water to cover for 30 minutes, drained
250 g (9 oz) Lamb, cut into 1 inch cubes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 1/4 cups (180 g) 6 oz Onions, sliced
Salt to taste
250 g (9 oz) Lamb, cut into 1 inch cubes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 1/4 cups (180 g) 6 oz Onions, sliced
Salt to taste
Grind to a paste and mix with 1/4 cup yoghurt:
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1/4 tsp Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1/2 tbsp (12 g) Ginger (adrak), chopped
1/2 tbsp (12 g) Garlic (lasan), chopped
1/2 tbsp Green coriander (hara dhaniya), chopped
2 Green chillies, slit
1 tsp (1 1/2 g) Cumin (jeera) powder
1/4 tsp Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1/2 tbsp (12 g) Ginger (adrak), chopped
1/2 tbsp (12 g) Garlic (lasan), chopped
1/2 tbsp Green coriander (hara dhaniya), chopped
2 Green chillies, slit
method
1. Heat the oil in a deep pan; add onions and saute until light brown. Reduce heat to low and add the yoghurt and spice mixture. Mix well and continue to fry until the yoghurt is absorbed. Add the lamb and salt. Add enough water so that all is absorbed when the lamb is tender. Cook on low heat until the lamb is tender.
2. Add the drained rice and stir slowly to mix well.
3. Add 4 cups water and bring to the boil. Reduce heat and cook until the rice is tender and fluffy and all the water is absorbed. Mix very carefully and serve garnished with green coriander and green chillies.
2. Add the drained rice and stir slowly to mix well.
3. Add 4 cups water and bring to the boil. Reduce heat and cook until the rice is tender and fluffy and all the water is absorbed. Mix very carefully and serve garnished with green coriander and green chillies.
serving amount
serves: 4
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more information
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