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Moist Ground Lamb Pilaf |
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Serves: 4 Print this Recipe(Keema Pullao) Category: Non-Vegetarian Pilafs Makes 4 to 6 servings When I crave my mothers cooking, I often head to the kitchen to make this dish--one of her few meat recipes. For religious reasons, she was and remains a strict vegetarian and before she married my non-vegetarian father, she would not eat at a table where any meats were being served. When her children were born, her outlook changed, because we sometimes wanted to eat meat, so she cooked it for us. 4 cups (1 recipe) Steamed Basmati Rice (Absorption Method) 1 pound ground extra lean lamb or beef 1 large onion, finely chopped 1 large tomato, finely chopped 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 1 1/2 tablespoons peeled fresh minced ginger 2 cloves fresh garlic (large), minced 1 tablespoon ground coriander 1 teaspoon Garam Masala 1 teaspoon dried fenugreek leaves 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1 teaspoon salt, or to taste 1 1/2 cups finely chopped fresh cilantro, including soft stems Freshly ground black pepper, or to taste 1/4 cup blanched almonds slivers 1. Prepare the rice. Then place the ground lamb and everything else (except the cooked rice, yogurt, cilantro, black pepper, and almonds) into a large nonstick saucepan and cook, stirring as needed, over medium-high heat the first 2 to 3 minutes and then over medium heat until all the juices evaporate and the lamb is golden, 25 to 30 minutes. 2. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until most of it is absorbed, about 5 minutes. 3. Add the cooked rice and cilantro. Cover the pan and cook over low heat, 5 to 7 minutes, to blend the flavors. Transfer to a serving platter, garnish with black pepper and almonds, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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