Bukhari

Serves 1
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Directions

  1. 1Slice two onions and four carrots.
  2. 2Make sure that the carrots are a tiny bit chunky.
  3. 3Blend about three tomatoes.
  4. 4Saute the carrots in a touch of oil till they wilt a bit.
  5. 5Add the brown and blonde raisins.
  6. 6Once the raisins slightly puff up, remove them from the pot.
  7. 7Add the onions and sauté them for a couple of minutes.
  8. 8Add about 2 pounds of meat and sear them on high.
  9. 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.
  10. 10Cook everything on high for about five minutes.
  11. 11Add about 6 cups of water and let the lamb cook for about an hour and a half till super tender.
  12. 12Wash two cups of long grain basmati rice and let it soak for 30 minutes.
  13. 13Give the lamb a good pinch of salt and remove it from the pot.
  14. 14Add the rice to the pot and make sure that the water level is about a centimeter above the rice.
  15. 15Let it boil for 5 minutes.
  16. 16Spread the carrots and raisins on the rice, cover, and let it cook for about 20 minutes on the lowest heat possible.
  17. 17Once it's ready, remove the carrots and raisins.
  18. 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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