|Flavourful rice cooked in broth and fresh orange juice|
Spiced Lamb Curry
2 tbsp butter or oil
1 1/2 lb / 750 gm pieces of lamb/mutton/goat with bone
2 tbsp butter or oil
1 cup of fried crushed onions
1 1/2 tsp garlic
1 1/2 tsp ginger
1 tsp salt
1 tbsp corriander powder
1 tsp cumin powder
6 whole green cardamom pods, broken
1/2 tsp red chilli powder or cayenne
2 tsp paprika
2 large green chillies
1 cup thick yogurt + 1/ cup water + pinch of sugar+ pinch of salt
3 tsp lemon juice
1/2 lb /250 gm potatoes, washed, peeled and cut into chunks
3 large skinned tomatoes in quarters
In a large pot heat the oil and brown the pieces of meat all over. Add the fried onions and the garlic, ginger salt, corriander, cumin, cayene, paprika powders. Then throw in the cracked cardamom and slit green chillies.
Add in the yogurt mix. Bring to a boil. Lower the heat, cover the pot and cook for 30 minutes.
Add the lemon juice, potatoes and tomatoes. Cook for another 40 minutes until everything is tender.
Serve immediately with the orange rice.
|Rice cooked in chicken broth and orange juice.|
2 1/2 cup rice
2 tsp salt
2 tsp butter or oil
4 cups chicken stock
1 cup orange juice
8 finely sliced green onions all the way down to the greens
zest of two oranges and two lemons - leave some to garnish
Wash the rice, Add it to a pot. Add all the other ingredients, bring it to a boil until you can see the layer of rice. Cover, lower the heat to a simmer for 20 minutes, Cooking the rice until tender and flaky.
Remove to a platter, garnish and serve hot.
Freshly squeezed orange juice is best.
Adjust the salt if your chicken stock is already salty.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala