Bedouin Lamb Rice

Ingrédients

• 2 tablespoons ghee
• 2 dried black lime (aka loomi. )
• 4 cinnamon stick
• 6 green cardamom
• 4 cloves
• 850 grams mutton or lamb ((with or without bones) chopped to bite sizes, washed and drained )
• salt to taste
• 4 cups hot water
• 2 cups basmati rice (washed and soaked for 30 minutes and drained )
• salt to taste
• 3 tablespoons pine nuts
• 3 tablespoons raisins
• Fresh coriander leaves (chopped)
• 2 tomatoes (peeled and chopped)
• Fresh coriander leaves
• 1 garlic clove (crushed and chopped finely)
• 2 green chillies
• lemon juice to taste
• salt and pepper to taste

Préparation

1. 1

   --- Fry the garnish items ---

2. 2

   Heat ghee in a deep pot or deep pressure cooker on low to medium flame.

3. 3

   Add the pine nuts and fry until golden brown, remove and keep aside.

4. 4

   Add the raisins and fry until puffed, remove and keep aside.

5. 5

   --- Cook the meat ---

6. 6

   Cook the meat: Heat more ghee if required. Add all of the whole spices and roast on medium flame until fragrant.

7. 7

   Cook the meat: Add the washed and drained meat pieces and brown them with salt on high heat.

8. 8

   Cook the meat uncovered on high heat stirring occasionally until you don't see any moisture.

9. 9

   Cook the meat: Add hot water and cover the pot or the pressure cooker.

10. 10

    Cook the meat: Pressure cook on a medium flame for 5 to 6 whistles and let the pressure cool on its own. Check the doneness of the meat and cook further if required. Pot cooking may take more time so cook until the meat is done.

11. 11

    --- Prepare Salata Hara ---

12. 12

    Prepare Salata Hara: Blend the ingredients together in a blender just enough to break down the tomatoes but not too smooth. Adjust the salt and lime juice.

13. 13

    --- Cook rice ---

14. 14

    Cook rice: Open the pressure cooker or pot, stir in the drained rice and add more hot water only if required. (the best way to determine is to make sure there is at least an inch of water above the rice.) and bring this to a full boil on high heat. Boil on high until the rice comes to the surface.

15. 15

    Cook rice: Reduce the flame to low and cover the pot/pressure with a tight lid. (don't need to put the weight on the pressure cooker).

16. 16

    Cook rice: Cook for 5 to 8 minutes and switch off. Do not be tempted to open it. Let it sit for 8 to 10 minutes unopened so that the rice steam cooks.

17. 17

    --- Serve ---

18. 18

    Serve: Open and fluff the rice and then transfer to a serving platter, garnish with fried nuts, raisins and fresh coriander. Serve hot with prepared Dugous or Salata haraa.