Serves 1
Directions
- 1Slice the onions and carrots, ensuring the carrots are slightly chunky.
- 2Sauté the carrots in a touch of oil until they wilt, then add the raisins.
- 3Stir until the raisins puff up slightly, then remove them from the pot.
- 4Sauté the onions in the same pot.
- 5Add the lamb along with the aromatics, seasonings, tomato puree, and blended tomatoes.
- 6Cook for about 5 minutes till the ingredients are combined.
- 7Add water to the pot and let the lamb cook until super tender (about 1 1/2 hours).
- 8Wash and soak the rice for 30 minutes.
- 9Once the lamb is tender, remove it from the pot.
- 10Add the rice to the pot, ensuring the stock level is about a centimeter above the rice.
- 11Let it boil uncovered for 5 minutes until you see the rice grains soaking the stock.
- 12Place the carrots and raisins on top.
- 13Cover and let it steam on the lowest heat possible for 20 minutes.
- 14Remove the carrots and raisins for garnish.
- 15Flip the pot on the serving plate and garnish with the carrots and raisins.
- 16Top it with the meat and enjoy.
Ingredients
- 2 onions
- 4 carrots
- 1 kg chunky lamb pieces
- 2 cups Canary Basmati rice
- 1 cup brown raisins
- 0.5 cups blonde raisins
- touch oil
- 3 bay leaves
- 1 stick cinnamon
- 4 cardamom pods
- salt
- pepper
- 1 tbsp tomato puree
- 3 large tomatoes
- 2 tbsps toasted cumin seeds
- 6 cups water
Tips
- Carrots should be a tiny bit chunky.
- Soak the rice for 30 minutes.
- The stock level should be about a finger tip above the rice.
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