Lamb Pilau

LAMB PILAU

Ingredients

Lamb (obviously!)
Onions (thinly sliced; quantity- gram to gram with lamb)
Basmathi rice (get the best u can)
Skinned and chopped ripen tomatoes (use the canned ones or failing to get it, scald the fresh ones in boiling water, the skin will come off quite easily)
Coriander seeds (lightly crush in lesung batu)
Black peppercorn (ditto)
A piece of cinnamon bark
A couple of black cardamom (if using the white ones, tambah skit)
Green chillies (cut up)
Ginger (lightly pound)
Cilantro (its daun ketumbar,lots of them, roughly chop)
Salt and water ( water and rice quantity must be in equal ratio)
Cooking oil

How to go about it:
Heat up the oil, add onions. Let it fried until very brown. Just one degree away from burnt state. (This is important, as it will give the colour to the dish, we dont want a pale pilau,okay)

Add some water. Cover for a minute to sweat out the colour and sweetness from the onions. Add lamb. Put the lid back on until u see the meat has absorbed the brown colour of the onions.Add tomatoes and garlic, cover for 5 min.

Add all dry spices and salt, cover and let it simmer until the lamb is tender. Add ginger, chillies and cilantro, turn off heat and let it be at least for a couple of hours ( this is optional, just to let the meat absorbs the spices etc. U cud just go to nx process)

My style is; roughly one hour before serving, add more water to the pot ( remember to take away the amount u already added). Bring it to boil and add washed and drained basmathi. Cook till the rice is fluffy.

Serve with salad,pappadom and raita.

Good luck

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That's about it....
I found these;

salad of diced tomatoes,cucumber and shredded iceberg lettuce. Dressed with homemade vinaigrette. (3 parts olive oil to 1 part of malt vinegar,salt and pepper)

When I cook large portion like this, I will finish them off in the oven ( after most of liquid has evaporated) to avoid burning at the bottom


Raita (Just plain yoghurt with mint sauce or chopped cilantro. Salt and sugar to taste.)