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chef.garcia's picture
Ingredients
  Basmati rice 3 1⁄2 Ounce (100 Gram)
  Minced lamb 2 Pound (900 Gram)
  Onion 1 Small, finely chopped
  Garlic 4 Clove (20 gm), crushed
  Fresh flat leaf parsley 1 Bunch (100 gm), finely chopped
  Fresh coriander 1 Bunch (100 gm), finely chopped
  Tomato ketchup 3 Tablespoon
  Vegetable oil 1 Tablespoon
  Lime 1 , pared for rind and juice extracted
  Lime 1 , rind pared and juice extracted
  Lamb stock 1 1⁄4 Pint (700 Milliliter, Use Hot)
For baharat
  Black peppercorns 2 Tablespoon
  Coriander seeds 1 Tablespoon
  Cloves 2 Teaspoon
  Cumin seeds 1 1⁄2 Teaspoon
  Cardamom seeds 1 Teaspoon
  Cinnamon stick 1 , broken into small pieces
  Nutmeg To Taste
  Hot paprika 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. To make the baharat, grind the first 6 ingredients into a fine powder. Grate the whole nutmeg into the mix and stir in the paprika. Store in an airtight jar.
2. Bring a pan of salted water to the boil. Pour in the rice, return to the boil, then simmer until the rice is tender but still firm to the bite. Drain and rinse.
3. Place the lamb in a large bowl and break up with a fork. Add the onion, garlic, parsley, coriander, ketchup and 1 teaspoon of the baharat. Stir in the cooked rice and season to taste. Squeeze the mixture to make it paste-like.
4. Divide into 4-6 pieces and roll each into a sausage 2.5 cm/1 inch thick. Brush a 25-cm/10-inch frying pan with the oil. Starting in the centre of the pan, coil the sausage pieces, joining each piece, to form 1 long coiled sausage.
5. Press lightly to make an even layer, then tuck the lime rind between the spaces of the coil. Add the lime juice, pour in the hot stock and then cover with a heatproof plate to keep in place.
6. Bring to the boil, then simmer for about 10 minutes. Cover and cook for another 15 minutes. Drain and slide the sausage onto a serving plate. Sprinkle with a little more of the baharat and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Ingredient: 
Lamb
Interest: 
Party
Servings: 
8

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