Active Time: 45 Minutes
Total Time: 12 Hours
4 Servings
Remove any silver skin from the Lamb Leg, cut into 1 inch cubes, and place in a large mixing bowl.
Add the oil, onion, garlic, scotch bonnet, thyme, salt, pepper, coriander seeds, cumin, turmeric, carrots and gently mix together.
Cover the bowl and marinate in the refrigerator overnight.
On a medium high flame add the marinated ingredients and cook for 5 minutes or until the meat has browned.
Add the water and bring to a simmer. Reduce the heat to low and cook for 1 hour or until the water has evaporated.
Add the mango chutney to taste and yogurt powder, gently mix and serve with persian rice.
Active Time: 45 Minutes
Total Time: 12 Hours
4 Servings
In a medium sized heavy bottom pot, bring the water to a boil.
Add the rice, thyme and salt and bring to a simmer.
Stirring often, cover the pan and cook for 10 minutes or until the water has evaporated and the rice is cooked.
Remove from heat and let cool.
Laying a sheet of plastic wrap on your work surface, place the mix on the plastic wrap and roll into a cylinder. The cylinder should be between 2 to 3 inches thick.
Place in the refrigerator for 1 ½ hours or until firm and chilled
Remove from the refrigerator and cut into ½ disks.
Melt the butter into a medium sized heavy bottom pan and place the disks in the butter.
Cook for 2 minutes on each side or until evenly browned. Serve with lamb curry.
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July 26, 2019 11:17 am
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