2 tablespoons butter
4 tablespoons onion, choppel
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
Pinch saffron or turmeric
Pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley
Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.
Combine the onion mixture with the yogurt in the blender and puree until smooth. Set this mixture aside.
Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.
Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture in a preheated oven for 25 minutes at 170C. Garnish before serving.
Posted on 07/08/2013, in Rice and tagged arabian, Breyani, Cape Malay, cape malay cooking, Cape Malay Recipes, salwaa smith, Traditional Cape Malay Food, Traditional Food. Bookmark the permalink. 4 Comments.