Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Sunday, 6-Jan-2008 17:27 Email | Share | Bookmark
Lamb Rice with Cucumber and Mint Salad

 
 
 
Another one of my concoction..... It's an almost no-fuss (if you can get your friendly neighbourhood butcher to chop the lamb shoulder for you) cross between a pilaf and briyani.

It got the all-okay, two thumbs up and a hearty burp from the rest of the family.... A definite "will-do-it-again" meal.....


Lamb Rice

1 kg lamb shoulder, preferably with bone
2 tbsp korma spice mixture
1 tbsp minced garlic
1 tsp ginger powder
4 cups basmathi rice
5 cups water
1 bunch coriander leaves
1/2 cup mint leaves
salt
olive oil


Marinate lamb shoulder pieces with korma spice mixture, minced garlic, ginger powder and salt.

In a large pot, heat olive oil over high heat. Sear lamb pieces to seal the meat. Add uncooked rice, stir until well mixed with other ingredients and the rice turns slightly opague.

Add in water, coriander, mint and salt. Let it boil.

Once boiled, replace lid and continue cooking in the preheated oven at 160C for about 30 minutes. At this point, you may add raisins, if desired.


Cucumber and Mint Salad

Sliced cucumber
Mint leaves, julienned
salt
sugar
lemon juice



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