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Lamb & Rice recipe...opinions?

post #1 of 7
Thread Starter 
I mixed this recipe up from a few different recipes I found on the web. What do you think? Planning on making it this Saturday, any suggestions/tips/changes?



Lamb and Rice Dish

1 cup white rice
1/2 lb ground lamb
1 medium onion, diced
Olive oil
2 tsp sugar
1 tsp allspice
1 tsp cumin seeds
1 dash cinnamon
Salt & pepper
3 tbsp parsley, chopped

Boil lamb, onion, salt, pepper, and sugar in just enough water to cover completely. Drain and reserve liquid. Mix with cumin seeds and parsley. Boil 2 cups of reserve liquid, add cinnamon, allspice, rice, and simmer until tender (20 minutes).

Serve lamb on top of rice, cover with yogurt sauce.



Yogurt Sauce

2/3 cup plain yogurt
1 cucumber, peeled/grated
2 tbsp chopped mint
ΒΌ tsp cayenne pepper
Salt & pepper

Mix yogurt and ingredients until creamy, refrigerate for 1 hour.
post #2 of 7
IMO, lamb shouldn't be 'boiled'... either roast it, or simmer it slowly, as in Irish stew.

I wonder which of the world's cuisines this might have originated?:D
post #3 of 7
Chris
My wife makes something almost identical. It is very good. The only difference is she flours and browns the lamb.

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Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
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post #4 of 7

Interesting question

It sounds Indian, with the exception of the Allspice, which is Jamacian. The yougurt sauce is definitely a Rhatia, and poaching meat is a very Indian maneuver to avoid moisture loss, and keep volume. I agree though, lamb is much better browned, then braised, rather than poached.

Dan

PS

Also, if you're going to make rice, buy Basmati, not just white rice, and cook it in too much water, it's much fluffier. If you're going to be really traditional about it, I'd toast the whole spices in oil first (a Tarka) and buy 1 spice, 2 spice by Chef Floyd Cardoz, it's a good overview of how to make Indian food with American Ingredients

DB
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post #5 of 7
Dan Brown, nice to see you again. :)
post #6 of 7
thanks Kuan
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post #7 of 7
Thread Starter 
Part of it was Afgani, another part Greek. I didn't turn out very well though. The yogurt also didn't taste like it should.
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