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Ingredients
1kg lamb (boneless leg) cut into 1 inch pieces, or use a cut of lamb that will cook in 1 hour and be tender 2 large heads of garlic - root cut off and some of outer skins removed 300g long grain rice OR easy cook rice 2 onions - sliced 3 medium carrots - course grated Spices and seasoning 1 tsp ground coriander 1/2 tsp ground cumin 1 tsp smoked paprika 1 tsp ground black pepper 1 tsp black pepper corns 1 and 1/2 tsp mild curry powder 6 berrys of all spice 4 bay leaves 2 1/2 tsp salt 200gr soft apricots chopped in quarters 1/2 cup sultanas
Method
Remove fat from lamb put in a pan and render. Brown lamb in rendered lamb fat and set aside. Soften onions in lamb fat, when soft add lamb back and fry for 3 mins. Add carrots mix well and fry until carrots soften - about 10 mins. Add all spices. Add 600ml water, should be enough to cover all ingredients by 2cm or almost an inch. Add the heads of garlic tail up into the middle of the pan. Simmer uncovered for 40 mins. Add rice, apricots and sultanas. Mix well coating rice in lamb mixture. Add 500ml water, bring to boil, cover and simmer for 15 minutes, or until rice is cooked and water absorbed. Remove bay leafs, all spice and squeeze garlic out if the head into the mixture. Serve.
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