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Categories:Viewed: 32 - Published at: 2 years ago
Ingredients
- 3 tablespoons olive oil
- 1 onion large, chopped
- 1 clove garlic minced
- 3 cardamom pods
- 1 cinnamon stick
- 1/4 teaspoon cumin ground
- 1 1/2 pounds lamb cubed
- salt
- 1 pound tomatoes ripe
- 1/4 cup low fat yogurt
- 1 serrano pepper optional
- 1 cup rice uncooked, soaked
- pepper to taste
Method
- Saute the onion in the olive oil until soft and transparent. Stir the spices into the oil to release the flavors. Cook for a minute or two.
- Raise the heat and add the lamb, sprinkling with salt. Saute until browned on all sides.
- Whirl the fresh tomatoes in a food processor or blender until nearly smooth, and add to the meat. Stir in the water, yogurt, garlic and serrano pepper. Taste and adjust the seasoning. Cover and simmer about 2 hours until the meat is tender. The tomato sauce will reduce somewhat.
- After cooking 2 hours, measure the liquid. The amount of rice that needs to be added is based on the amount of liquid. Example: If sauce has 2 cups of liquid; then add 1 cup of rice. Can add more water if needed. Add rice and bring back to a boil. Cover saucepan with a dish towel (to absorb moisture) and replace lid. Simmer for approximately 20 minutes until moisture is gone and rice is done- do not stir.
