Directions
- 1Place a good amount of lamb pieces in a cold pot.
- 2Add minced garlic, black pepper, coriander powder, cumin powder, and cinnamon powder to the lamb.
- 3Add a sprinkle of chili flakes if desired.
- 4Stir the meat until it's coated with the spices and garlic.
- 5Place the pot on high heat and stir until the meat releases its juices.
- 6Then cover the pot and let it simmer on medium heat for an hour.
- 7Once the juices have evaporated and only the fat remains, add salt to taste.
- 8Wash and soak 2 cups of Canary basmati rice.
- 9Add the washed and soaked rice to a pot with ghee, salt, and any desired aromatics (chicken stock powder is used in this example).
- 10Cover the rice with water and let it boil for five minutes.
- 11Then drop the heat to the lowest possible, cover the pot, and let it cook for 15 minutes.
- 12Once the rice is ready, pour it onto a serving plate.
- 13Top the rice with the caramelized lamb pieces and drizzle with honey.
Ingredients
- 2 kg lamb pieces (bone in & boneless)
- 1 tbsp black pepper
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tiny amount minced garlic
- 1 sprinkle chili flakes
- 1 to taste salt
- 2 cups Canary basmati rice
- 1 tbsp ghee
- 1 tbsp chicken stock powder
- 1 honey
Equipment
potwooden spoonserving platestrainer
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