Lamb, carrot and cumin rice

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August 29, 2016 by dgarnett2013

Lamb, carrot and cumin rice: Sirocco by Sabrina Ghayour

lambcuminrice

Serves 6

  • Vegetable oil, for frying
  • 1 large onion, thinly sliced into half moons
  • 700g lamb neck fillets, sliced 1cm-thick
  • 2 tabs cumin seeds
  • 3 tsp ground cinnamon
  • 2 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 3 large carrots, peeled and cut into batons
  • 500g basmati rice
  • sea salt and black pepper

 

Heat a saucepan over a medium heat, pour in enough oil to coat the base and sauté the onions until they are brown around the edges.

Add the lamb and stir.

Add the cumin seeds and other dry spices and stir to evenly coat the meat in the spicy mixture.

Pour in enough boiling water from a kettle to barely cover the meat, cover with a lid, reduce the temperature to low and cook for 2 hours. Remove the lid and cook for a further 30 mins or until the meat is tender. During cooking, stir the pan from time to time and ensure the water doesn’t evaporate, adding more water if necessary to prevent the meat from sticking to the base of the pan. Once cooked, remove from the heat, stir in the carrots and set aside.

Heat a large saucepan over a high heat, fill it with boiling water and add a generous handful of sea salt flakes. Add the unwashed rice (you will wash it later) and parboil for 6 mins.

Empty the parboiled rice into a colander and wash it thoroughly with cold water to ensure it is thoroughly rinsed of starch and is cold.

Drain the rice well, shaking off excess moisture and leave it to stand for about 10 mins. Put the rice into a large mixing bowl.

Rinse the pan you used for rice and dry it. Take a large square of baking paper and scrunch it into a ball, then open it out and use to line the base and sides of your pan to prevent the rice from sticking.

Drizzle in enough vegetable oil to generously coat the base of the pan and season the oil with some salt.

Add the meat and carrot mixture to the rice in the mixing bowl, season with a generous amount of sea salt (about 1 tab), and black pepper and gently fold together until evenly combined.

Gently poe the mixture into the saucepan in a mountain shape, then using the handle of the wooden spoon, stab a series of holes into the layers, piercing right the way down to the base of the pan (this allows the steam to circulate).

Wrap the pan lid in a tea towel (to lock in the steam and make a tight seal), cover the pan and cook the rice over the lowest temp. possible for 45 – 60 mins. If you use a diffuser, double the cooking time. If you are lucky, you will get a nice crunchy crust.

Made on our return to London (and a burglary) after a week in Camber Sands.

camber4 cambertrain

 

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