Ingredients
-
-
1
-
1/2
-
1/2
-
1
-
1
-
1 1/2
-
3 3/4
-
-
-
2
-
1
-
1
-
1
-
1/2
Directions
African Lamb and Vegetable Pilau, An exotic inspiration for a boring weekly menu , An exotic inspiration for a boring weekly menu
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Steps
|
1
Done
|
First Make the Meat Curry. Place the Lamb in a Large Bowl and Add the Thyme, Paprika, Garam Masala, Garlic and Salt and Pepper. Stir, Cover, and Leave in a Cool Place For 2-3 Hours. |
|
2
Done
|
Heat the Oil in a Large Saucepan and Fry the Lamb Over a Moderate Heat For 5-6 Minutes, Until Browned. |
|
3
Done
|
Add the Stock, Stir, Then Cook Covered For 35-40 Minutes. Transfer the Lamb to a Bowl and Pour the Liquid Into a Measuring Jug, Topping Up With Water If Necessary, to Make 600ml. |
|
4
Done
|
to Make the Rice, Melt the Butter or Margarine and Fry the Onion, Potato and Carrot For 5 Minutes. |
|
5
Done
|
Add the Red Pepper, Cabbage, Chilli, Yogurt, Spices, Garlic, and the Reserved Meat Stock. Stir Well, Cover Then Simmer Gently For 5-10 Minutes, Until the Cabbage Has Wilted. |
|
6
Done
|
Stir in the Rice and Lamb, Cover and Simmer Over a Low Heat For 20 Minutes or Until the Rice Is Cooked. Sprinkle in the Cashew Nuts and Season to Taste With Salt and Pepper. Serve Hot. |
