4 tbsp groundnut (peanut) oil
2 shallots, finely chopped
2 cinnamon sticks, broken in half
2 tsps ground turmeric
2 tsps green cardamom pods, crushed
500 g long grain rice, rinsed and drained
1 vegetable stock cube made up with 750ml water
50 g sultanas (golden raisins)
2 oranges, peeled and pared into segments
4 lamb cutlets
2 shallots, finely chopped
2 cinnamon sticks, broken in half
2 tsps ground turmeric
2 tsps green cardamom pods, crushed
500 g long grain rice, rinsed and drained
1 vegetable stock cube made up with 750ml water
50 g sultanas (golden raisins)
2 oranges, peeled and pared into segments
4 lamb cutlets
method
1. To make the fragrant rice; heat the oil in a large deep sided frying pan, then add the shallots and saute for 1-2 minutes until golden.
2. Add the cinnamon, turmeric and crushed cardamom pods and saute for 1-2 minutes, or until the flavour is released.
3. Preheat the grill to a moderate heat.
4. Add the rice and stock to the frying pan and stir to incorporate all the ingredients, then bring to the boil. Reduce the heat and simmer for 15 minutes or until tender covered with a lid.
5. Place the cutlets on the grill pan and grill for 15-18 minutes, turning every 3-4 minutes.
6. Remove the lid from the rice and stir in the sultanas and orange.
7. To serve: Pile the rice onto individual serving plates and top with the lamb. Serve immediately.
2. Add the cinnamon, turmeric and crushed cardamom pods and saute for 1-2 minutes, or until the flavour is released.
3. Preheat the grill to a moderate heat.
4. Add the rice and stock to the frying pan and stir to incorporate all the ingredients, then bring to the boil. Reduce the heat and simmer for 15 minutes or until tender covered with a lid.
5. Place the cutlets on the grill pan and grill for 15-18 minutes, turning every 3-4 minutes.
6. Remove the lid from the rice and stir in the sultanas and orange.
7. To serve: Pile the rice onto individual serving plates and top with the lamb. Serve immediately.
serving amount
serves 4
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