R & D
Place all ingredients for marinade in a glass bowl, mix well and chill for at least 2 hours (ideally over night and remove from fridge 1hour before cooking).
Prepare rice by soaking for at least 30mins and rinsing well in a sieve until the water runs clear.
Add the oil to a large hot pan and fry the cumin seeds until they sizzle, when this happens add the onion and fry until soft and brown.
Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes continually stirring, to make sure the spices are cooked through.
Turn the heat to low, cover and simmer for 25mins to ensure the lamb becomes tender.
Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.
Turn off the heat, remove lid, add spinach and stir once, replace the lid.
Let this stand for 10mins to ensure the rice is light and fluffy.
300g Dev Bhoomi Gold Basmati
450g Lamb – Diced into bite sized pieces
2cm ginger – peeled and grated
3 cloves garlic – crushed
1tsp chilli powder
3tsp garam masala
2tsp ground coriander
2tsp ground cumin
1tsp black peppercorns crushed
1 stick cinnamon broken in half
125ml natural yogurt
2tbsp sunflower oil
1tsp cumin seeds
2 onions sliced
3 tomatoes remove seeds and dice
3 bay leaves
500ml vegetable stock Large
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