October 07, 2018
Dinner, Lunch, Lamb/Mutton,
Rice, White Rice, Vegetables, Onions, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Picnic, Potluck, Weeknight Meals, Stove Top, No Eggs more
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"From one of our national supermarkets and their free monthly magazine June 2018."
Melt butter or ghee in a large saucepan over medium-high heat and add the onion and cook, stirring for 5 to 7 minutes or until onion begins to brown and then add ginger, garlic, chilli, if using, cumin, coriander and turmeric and cook stirring, for 1 minute or until aromatic.
Now add lamb and cook, stirring with a wooden spoon to break up any limps, for 5 minutes or until browned and cooked through.
Add the rice and stir to combine and pour over the stock and bring to the boil and then reduce heat to low and cook, covered, for 12 minutes or until rice is tender and liquid is absorbed.
Sprinkle with peas and set aside, covered, for 5 minutes and then uncover and use a fork to separate the grains.
To make the raita, place the cucumber on a piece of paper towel and squeeze out excess liquid and then transfer to a bowl and stir in the yoghurt and mint and season to taste.
Transfer the rice mixture to a large serving bowl and top with cucumber and serve with the raita and cashews.
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