Lamb dice from shoulders (2cm cube)
2 onions ,peeled and chopped
5 Garlic cloves, peeled , 1 tsp. fresh grated ginger ,1 fresh chilli finally chop
Sea salt and black pepper
300 ml water
1tsp ground cumin
1tsp ground cardamom
1 cinnamon stick
1 tsp. turmeric
3 star anise stick
400 g long grain rice
2 tbsp. butter
475 ml water
1.Heat 4 tbsp. oil in a wide pan or wok and fry onions than add lamb to make nice light brown colour
add all spicy (cumin, cardamom garlic ,ginger chilli ) than fry 3-4 minutes , season with salt and black pepper and pour in the water .
2.Partially cover the pan with the lid and simmer, starring ,occasionally ,for an hour.
3.To prepare the rice ,wash it in several changes of cold water, then drain well. Heat the butter in a large saucepan and add the turmeric , star anise and cinnamon. When they begin to sizzle and smell ,tip the drained rice into the pan and stir well to cover the grains in the butter.
Cover with the water bring to the boil and allow to cook for 10 min
4.When lamb is soft and tender transferring into to cook rice and mix all together .
5.Sesononing with salt and black pepper ,served with fresh chopped coriander and one spoon tick Greek Yogurt
Enjoy Topchef Marek