Bukhari
Serves 1
Directions
- 1Slice two onions and four carrots.
- 2Make sure that the carrots are a tiny bit chunky.
- 3Blend about three tomatoes.
- 4Saute the carrots in a touch of oil till they wilt a bit.
- 5Add the brown and blonde raisins.
- 6Once the raisins slightly puff up, remove them from the pot.
- 7Add the onions and sauté them for a couple of minutes.
- 8Add about 2 pounds of meat and sear them on high.
- 9Add bay leaves, a stick of cinnamon, a couple of cardamom pods, 2 tablespoons of toasted cumin seeds, a tablespoon of black pepper, a tablespoon of tomato paste, and the blended tomatoes.
- 10Cook everything on high for about five minutes.
- 11Add about 6 cups of water and let the lamb cook for about an hour and a half till super tender.
- 12Wash two cups of long grain basmati rice and let it soak for 30 minutes.
- 13Give the lamb a good pinch of salt and remove it from the pot.
- 14Add the rice to the pot and make sure that the water level is about a centimeter above the rice.
- 15Let it boil for 5 minutes.
- 16Spread the carrots and raisins on the rice, cover, and let it cook for about 20 minutes on the lowest heat possible.
- 17Once it's ready, remove the carrots and raisins.
- 18Flip the pot on a serving plate, garnish with the carrots and raisins, and top it with the lamb pieces.
Ingredients
- 2 onions
- 4 carrots
- 1 kg chunky lamb pieces
- 2 cups Canary Basmati
- 1 cup brown raisins
- 0.5 cups blonde raisins
- touch oil
- 3 bay leaves
- 1 stick of cinnamon
- 4 cardamom pods
- salt & pepper
- 1 tbsp tomato puree
- 3 large tomatoes
- 2 tbsps toasted cumin seeds
- 6 cups water
- 2 cups long grain basmati rice
Equipment
knifecutting boardblenderpot
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