Directions
- 1Start by adding 2 pounds of lamb to a pot. I’m using bone in for extra flavor. Add a couple of bay leaves, cardamom pods, cloves, a cinnamon stick, black cardamom, some garlic, a tablespoon of ginger paste and a heaping spoon of dried mint.
- 2Add 4 cups of water and let it boil for an hour.
- 3To make the onion jam, thinly slice a couple of onions, then sauté them in a touch of ghee till they get nice and toasty brown.
- 4Then blend them into a fine paste.
- 5Boil 2 cups of basmati rice in heavily salted water for about 12 to 15 minutes or till the rice grains look nice and fluffy.
- 6Once the meat is soft, strain it and set it aside.
- 7Add 4 cups of yogurt to the same pot with an egg and whisk it till it boils.
- 8Add the lamb back to the pot with the stock and a gigantic spoon of the onion jam.
- 9Give the pot a good pinch of salt, another tablespoon of dried mint and let it simmer till it thickens.
- 10Once the sauce has thickened and has a body coating the lamb pieces, pour the lamb pieces in a bowl with a few scoops of the sauce, a sprinkle of dried mint on top.
- 11Serve it next to a mountain of rice with each scoop of the sauce smothering the rice grains.
Ingredients
- 2 pounds lamb
- 3 bay leaves
- 4 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 2 black cardamom pods
- 4 garlic cloves
- 1 tablespoon ginger paste
- 2 tablespoons dried mint
- 1 pinch salt
- 2 cups basmati rice
- 4 cups yogurt
- 2 onions
- 1 egg
- 1 tablespoon ghee
- 4 cups water
Equipment
potknifefrying panblenderwhisk
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