Recipe
Ingredients
5 pounds lamb stew
1/2 cup oil
2 medium onions, thinly sliced
2 heaped tablespoons ginger + garlic paste
1/2 teaspoon coriander seeds
1 cinnamon stick
1 teaspoon cumin seeds
3 cardamom pods
4 cloves
5 teaspoons salt, or to taste
1 teaspoon black pepper
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
1 tablespoon beef stock powder. (OR 1 cup beef broth to be added along with water)
3 cups Royal Chef’s Secret Extra Long Grain Basmati Rice, washed and soaked for 30 minutes
1 cup shredded carrots
1/4 cup raisins
1/4 cup slithered almonds
1 tablespoon sugar
Instructions
Wash the rice gently until the water runs clear and soak for 30 minutes.
Add oil to a heavy bottomed pot. Add sliced onions and cook until the onions are golden brown.
Add meat pieces, along with the whole spices and ginger garlic paste and sear for 5 minutes.
Add salt, coriander powder, cumin powder, and turmeric powder and cook for 5 minutes until the meat gets a nice color and the spices are no longer raw. Add a few splashes of water if needed.
Add 5 cups of boiling water (OR 4 cups water + 1 cup beef broth). Cover and cook for approximately 1 hour until the meat is fork tender.
In the meanwhile, add two tablespoons of oil to a pan. Add shredded carrots with sugar and cook on medium heat for 5 minutes. Remove and set aside.
Add raisins in the same pan and fry for 2 minutes. Set aside.
Add almonds. Heat until they are toasted and light golden brown.
Remove meat pieces and strain the broth.
The broth should be clear.
Add a splash of oil to the same pot in which the meat was boiled. Add meat pieces and sauté for two minutes on medium-high heat. Add the soaked rice, then measure and add broth. For 3 cups of rice you will need 6 cups of liquid (broth + boiling water)
Sprinkle garam masala powder on top.
Cook on high heat till MOST of the water has evaporated.
Add the prepared carrots, raisins, and almonds (set a small amount aside for garnishing)
Add aluminum foil, cover and steam the rice on low heat for approx 20 minutes.
Serve hot with mixed salad, roasted tomato chutney, and a yogurt mint raita. Enjoy.