African Lamb And Vegetable Pilau

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb boneless lamb shoulder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 teaspoon garam masala
• 1 garlic clove, crushed
• 1 1/2 tablespoons vegetable oil
• 3 3/4 cups lamb stock
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1 onion, chopped
• 1 cup diced potato
• 1 carrot, sliced
• 1/2 red pepper, seeded and chopped
• 1 cup sliced green cabbage
• 1 green chili, seeded and chopped
• 4 tablespoons plain yogurt
• 1/2 teaspoon ground cumin
• 5 green cardamom pods
• 2 garlic cloves, crushed
• 1 1/2 cups basmati rice
• 1/4 cup cashew nuts
• salt & freshly ground black pepper

Recipe

• 1 first make the meat curry. place the lamb in a large bowl and add the thyme, paprika, garam masala, garlic and salt and pepper. stir, cover, and leave in a cool place for 2-3 hours.
• 2 heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned.
• 3 add the stock, stir, then cook covered for 35-40 minutes. transfer the lamb to a bowl and pour the liquid into a measuring jug, topping up with water if necessary, to make 600ml.
• 4 to make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes.
• 5 add the red pepper, cabbage, chilli, yogurt, spices, garlic, and the reserved meat stock. stir well, cover then simmer gently for 5-10 minutes, until the cabbage has wilted.
• 6 stir in the rice and lamb, cover and simmer over a low heat for 20 minutes or until the rice is cooked. sprinkle in the cashew nuts and season to taste with salt and pepper. serve hot.