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Lamb With Fragrant Rice

chef.julissa's picture
Ingredients
  Lamb chump chops with bone 4
  Cinnamon stick 1 (5 Cm)
  Lemon juice 1⁄2 Tablespoon (Extracted From 1/2 Fruit)
  Rice 3 Cup (48 tbs)
  Hot water 4 Cup (64 tbs)
  Almond 125 Gram, blanched
  Sultanas 125 Gram, blanched
  Lemongrass stalk 1
For the rempah
  Green ginger piece 2 Inch (Use Fresh)
  Garlic 5 Clove (25 gm)
  Shallots 8
  Coriander 1 Tablespoon, ground
  Turmeric 1 Teaspoon
  Chili 2 (Use Fresh)
  Cardamom pods 2 , shell discarded
Directions

MAKING
1) In a mortar, pound rempah ingredients until fine.
2) In a pan heat 4 tbsp oil and fry rempah until fragrant.
3) Add cinnamon and lemon grass.
4) Discard the excess fat from the chops. Cut in halve.
5) Fry slowly with rempah until well coated.
6) As the meat browns, add hot water and simmer the mixture over a low heat for 3/4 hour until the meat is cooked.
7) Mix lemon juice and adjust seasoning.
8) Take out the meat and lemon grass.
9) Cook rive in the regular way in the stock. When almost done add sultanas.
10) Arrange lamb on top of the rice cooking over a low flame. Cook until rice is ready.

SERVING
11) Garnish with pieces of blanched almonds and sprinkle crispy onion flakes on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Lamb
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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