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Lamb Pulao

Madhuri.Dixit's picture
Ingredients
  Boneless lean leg of lamb 1 Pound, cut into slices about 5 mm / 1/4 in thick and 5 cm / 2 in long
  Plain low fat yogurt 8 Fluid Ounce (225 Milliliter Thin Or Runny Yogurt)
  Ground almonds 2 Tablespoon
  Cardamom seeds 1⁄4 Teaspoon
  Chili powder 1 Teaspoon
  Garam masala 1 Teaspoon
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Desiccated coconut 1 Tablespoon
  Chopped coriander leaves 3 Tablespoon (Use Fresh Leaves)
  Corn oil 4 Tablespoon
  Onions 2 , sliced
  Green beans 2 Ounce, cut into short lengths (2 Ounce)
  Fresh tomatoes 2 , chopped
  Bay leaf 1
  Rice 2 Cup (32 tbs), washed
  Green chili 1 , chopped
  Red chili 1 , chopped
  Lemon juice 3 Tablespoon
  Saffron strands 1⁄2 Teaspoon
Directions

1. Place the lamb slices in a large bowl and add the yoghurt, ground almonds, ground cardamom, chilli powder, garam masala, ginger, garlic, desiccated coconut and 1 tablespoon of the fresh coriander. Blend everything together and set aside to marinate for about 1 hour.
2. Heat the oil in a large saucepan over a moderate heat and fry the onions until golden. Then add the beans, tomatoes, bay leaf and the lamb mixture. Bring to a simmer, lower the heat and cook, covered, for 7-10 minutes, stirring occasionally.
3. Pour in the rice and, using a slotted spoon, gently stir it around. Add the remaining fresh coriander, the green and red chillies, the lemon juice and the saffron strands. Pour in 3 cups of water and bring it to the boil. Lower the heat, cover with a lid and cook for 10-15 minutes, or until the water is fully absorbed and the rice is cooked.
4. Leave the dish to stand off the heat for about 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Rice, Lamb
Interest: 
Healthy

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