Ingredients
- 800 g lamb shoulder cut into pieces
- 4 tablespoon(s) ghee (clarified butter)
- 4 cloves of garlic
- 2 onions
- 1 5 cm piece of ginger
- 1 stick of cinnamon
- 1 teaspoon(s) of turmeric
- 2 bird peppers
- 600 g rinsed basmati rice
-
juice of 1 lime
- 10 filaments of saffron or 2 doses
- 120 g of dried fruits (cashews, pistachios, almonds)
-
a few sprigs of mint
Preparation
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Peel and chop the garlic, onions and ginger. Seed and chop the bird peppers. Infuse the saffron in 2 tbsp. tablespoons of lukewarm water.
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In a frying pan, heat the ghee then add the salted and peppered meat, brown it on all sides for 5 minutes, then set aside.
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In the same frying pan, brown the spices, garlic, chili pepper and ginger for 1 minute, then add the onions and leave to sweat for 3 minutes.
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Add the rice, lime juice and mix well. Cover with water, add the saffron and return the meat. Half cover and cook over low heat for 25 minutes.
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When serving, add the crushed dried fruits and a few washed and dried mint leaves.
