1 kilo of Basmathi Rice Half a kilo of Lamb/mutton 2 table spoon fulls of Garam Masala 1 teaspoon full of cardamums, cloves, lemon grass Salt to taste Pinch of Turmeric (or Saffron) Half a cup of Ghee Few curry leaves Half a cup of chopped Cashew Nuts Two large onion, Lamb/Mutton Stock
Method: Wash and drain well the Basmathi Rice. Finely chop the onions. Crush well the cardamums, cloves. Heat the Ghee and when hot add the onions. When the onions are half fried, add the cardamums, cloves, lemon grass, curry leaves and turmeric. Fry 2 minutes more and add the whole mixture into the rice and mix well. Add salt to taste. Mix the chopped cashew nuts, enough stock and cook in a rice cooker until the rice is done.
Lamb/Mutton Curry: 2 table spoons of Vindaloo curry paste salt to taste a few curry leaves 1 plain yoghurt
Chop the lamb/mutton into 2 cm chunks. Add a pinch of salt, vindaloo curry paste, curry leaves and the yoghurt. Cook well until done.
Serve a thick layer of rice into a large plate and make a hollow in the middle using a bowl. Pour the Lamb/Mutton curry into it and serve hot. To make it look nicer add few cashew nuts (slightly roasted)!
For your reference, I shall post the Vindaloo Curry paste and Garam Masala receipe very soon.
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