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Slow Cooked Lamb Kashmiri Rice with Secret Sauce

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This recipe is from Episode 1 of Good Chef Bad Chef Series 3

Serves 4

Ingredients

Kashmir rice

  • 350g basmati rice
  • 750ml boiling water
  • 100g sugar
  • Water
  • ¼ cup currants
  • ¼ cup flaked almonds
  • Pinch saffron
  • 1 tbsp garam masala
  • ¼ cup pistachios nuts, chopped
  • 1 cinnamon quill
  • 100g ghee
  • 4 cardamom pods
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Method

  1. Season lamb with salt and pepper. Sear in a hot pan with olive oil. Turn meat after 1 – 2 min of sizzle. Remove from pan and place in ovenproof dish. Dice onion and crush garlic and cook in pan. Add allspice, cumin, ginger, cloves, cinnamon, fenugreek and tumeric and toss. Add stock and bring to the boil with yoghurt. Mix and simmer over heat.
  2. Cover meat with sauce and put in oven for 1½ - 2 hours until the beef falls off the bone.

Kashmir Rice

  1. In a hot large pot, add sugar and stir. Pour ghee over the top with saffron, all spice, garam masala, cinnamon, cardamom pods, currents, pistachio nuts and rice. Cover with boiling water and simmer on a low heat for 15 min. Allow to stand for 10 min.
  2. Serve with almond and coriander.
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What do you think?

 
  • BM27
    April 2012

    rice is really nice, the yoghurt split during cooking and looked horrible. p.s. theres no beef in this recipe.

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