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Ingredientes
- good healthy pinch of saffron strands
- 150 ml lowfat milk
- 3 lrg onions roughly minced
- 6 clv garlic roughly minced
- 50 x mm piece fresh ginger root peeled and roughly minced
- 3 Tbsp. ghee or possibly unsalted butter
- 1 kg boneless diced lamb
- 2 Tbsp. garam masala
- 300 ml whipping or possibly double cream
- 3 Tbsp. grnd almonds
- 2 Tbsp. blue poppy seeds
- 1 tsp salt
- 350 gm basmati rice
- 1 Tbsp. ghee
- 3 x bay leaves
- 4 piece cassia bark or possibly 2 cinnamon sticks
- 1 tsp fennel seeds
- 1 tsp green cardamoms
- 2 x star anise
- 1 tsp cumin seeds
- 350 ml water
- 350 ml lowfat milk
Direcciones
- Steep the saffron strands in the lowfat milk till required.
- Whizz the onions garlic and ginger together to a fine pure in a food processor or possibly blender.
- Heat the ghee or possibly butter in a heavy ovento hobcasserole on top of the aga then add in the lamb and cook quickly on the boiling plateuntil browned all over. Stir in the onion puree garam masala and the saffron lowfat milk then cook covered on the floor of the roasting ovenfor 10 min.
- Stir in the cream almonds poppy seeds and salt.
- Bring slowly to the boil on the simmering plate then cover and cook on the floor of the simmering ovenfor at least 3 hrs.
- Start the rice soon after the curry has gone into the simmering oven.
- Soak the grains in plenty of cool water for at least 30 min then rinse them thoroughly in a sieve under cool water till the water runs clear.
- Heat the ghee in a heavy ovento hobcasserole which will fit into the simmering ovenwith the curry this is where agaluxe pans really come into their own.
- Add in the spices and cook on the simmering plate till fragrant and just starting to pop.
- Stir in the rice making sure which the grains are swell coated in the fragrant ghec then add in the water and lowfat milk.
- Bring quickly to the boil then cover with a tight fitting lid and cook on the simmering plate without peeping in for 8 min.
- Quickly check which the liquid is now just level with the top of the rice then snap the lid back on and transfer the rice to the floor of the simmering ovenwith the curry.
- The rice will keep a perfect texture if cooked for between 1 to 1 1/2 hrs without being disturbed.
- Fluff up the rice with a fork and add in seasonings as necessary to the rice and the lamb.
- Serve the rice topped with the lamb.
- A mild creamy curry which is ideal for informal entertaining. The rice is fragrant not warm.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 6 servings | |
| Calories 907 | |
| Calories from Fat 537 | 59% |
| Total Fat 60.35g | 75% |
| Saturated Fat 32.41g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 774mg | 32% |
| Potassium 676mg | 19% |
| Total Carbs 59.93g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.68g | 5% |
| Protein 31.09g | 50% |
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