Ground lamb with rice!

I think I have become that stereotypical housewife! You know, the one that cleans all the time, and plans what to cook days ahead of time. I guess this is what happens when your stuck at home all day (I can’t drive, as in I don’t know how, so I’m pretty much immobile till the Mister comes home, and I’m still waiting on those immigration paper work, so not much I can do).

Anyway, so I cook everyday as I find it much better than eating fast food. Not only is it healthier but it saves you a lot of money. I make a lot of Indian dinners as I find it’s much easier to do, and once you buy the main ingredients(Example: Chili, turmeric and garam masala powder), you can keep using them for different meals whether its rice or curry, they require the same spices. Today I made something called Keema Pulao which is basically ground lamb with rice. It’s not your typical traditional meal, but it’s simple to cook and makes a great dinner. I made it a lot spicier by buying a packet of minced lamb that was already hot, added 1 whole jalapeno-chopped up, and a bit more chili powder than required. If your tolerance for spice is not that high, then I would suggest not adding a jalapeno or green chili.

When I served it, my husband thought it was some type of Mexican risotto and wanted to eat it with cheese and sour cream lol. I worry about him!

Ingredients

  • 1 packet ground lamb
  • 1 1/2 cup basmati rice
  • Oil
  • 4 green cardamom
  • 2 black cardamom
  • 5 cloves
  • 1 cinnamon stick
  • 8 black peppercorns
  • 1 tsp cumin seeds
  • 2 cloves garlic chopped
  • 1 onion chopped
  • 1 tbsp ginger and garlic paste each
  • 1 tsp red chili powder
  • 2 large tomatoes
  • fresh mint leaves
  • fresh coriander leaves
  • 1 tsp garam masala
  • salt to taste
  1. Heat oil in a pan, add green ,cardamoms, black cardamom, cloves, cinnamon, pepper corns, cumin seeds.
  2. Sauté for a minute, add chopped garlic, chopped onion and chopped green chilies. Sauté
    till onions turn golden.
  3. Add ground lamb and cook on high heat for five minutes. Add garlic paste, ginger paste, red chili powder, chopped tomatoes and continue to sauté for two to three minutes.
  4. Add rice and sauté for a minute or two.
  5. Add three and a half cups of hot water, torn mint leaves, chopped coriander leaves and salt. Mix lightly. Add garam masala powder.
  6. Stir and bring the mixture to a boil. Cover the pan and further cook on low heat for ten to twelve
    minutes or till the rice and meat are cooked. Serve hot.
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