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Categories:
onions corn oil lean lamb ground cumin ground turmeric ground cinnamon pepper dry mustard raisins rice chicken stock cashews salt
Viewed: 31 - Published at: 6 years agoIngredients
- 2 large onions, chopped
- 2 to 3 tablespoons canola or corn oil
- 1 pound lean lamb, chops or cut from boneless leg or 1 pound skinless, boneless chicken breasts
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- Hot pepper flakes to taste
- 1/4 teaspoon dry mustard
- 1/2 cup raisins
- 1 1/2 cups rice
- 3 cups chicken stock
- 4 ounces unsalted roasted cashews
- Salt, optional
- 1 to 2 cups yogurt for garnish
Method
- Saute onion in 2 tablespoons of oil in nonstick pan (use 3 tablespoons in regular pan) large enough to hold all ingredients.
- Grill or broil lamb or chicken and cut into strips.
- Add cumin, turmeric, cinnamon, hot pepper flakes and mustard to onions and cook about one minute.
- Add raisins and rice and stir to coat.
- Add stock; bring to boil.
- Reduce heat and cover.
- Cook for 17 minutes total, until liquid is absorbed and rice tender.
- Stir in cashews and strips of meat.
- Season with salt if desired and serve with yogurt on the side.
