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Lamb Pilaf


For 2 servings:

150g lamb shoulder, cut into cubes of 2 inches
200g basmati rice
100g yoghurt
1 tsp ginger garlic paste
1/2 tsp black peppercorns
2 pcs bay leaves
1/2 tsp black cardamon
2 cinnamon sticks
1 tsp graham masala
1 tsp red chilli powder
1 onion, sliced
1g saffron
50ml milk
A handful of fresh mint leaves

Cooking Method

  1. Soak rice for 15 minutes.
  2. Boil water for basmati rice in a pot. 
  3. Heat oil on another pan and add black peppercorns, black cardamom, cinnamon stick, bay leaves and sliced onions. Sauté gently.
  4. Add lamb shoulder, red chilli powder and garam masala powder and cook it for 15 minutes. Then add yoghurt.
  5. In the meantime, dissolve saffron in warm milk.
  6. Add Basmasti rice, saffron, about 125ml water and fresh mint and cook on low heat for 10 minutes.
  7. Serve hot.

    Recipe by Chef Javed Ahamad  & La Galerie De Dietrich

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