• sandrabrandalise


COOKBOOK: Super Food Ideas Mag

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I was having Karin and Katy over for dinner and this Indian dish appeared on my menu. This was going to be interesting! I’m not always successful with Indian dishes as it appears that I don’t use as much of the original indian spices as they would in a traditional Indian dish.

The trick to cooking a ‘rice' dish is to constantly stir until the rice is cooked through.

The broth is a hit and miss in rice dishes and there is no reason why, if its gone a little dry, you shouldn’t add extra stock/broth.This is what risottos/pilafs are all about. You can follow the recipe but unlike all other recipes, you need to have an eye for when a rice dish is cooked and ready to remove from the heat. Taste testing helps as well :)

Uncooked rice is horrible to serve to your guests!

RECIPE: This was a magazine cut out and I can say it was well written, clear in instructions and delicious to eat!

You can adjust your spices according to your taste. My family & friends did like this dish. It definitely had a taste of India and it was delicious as a main.



40g butter

1 tablespoon of oil

1 onion, finely chopped

2 teaspoons of chopped parsley

1 teaspoon of cumin seeds

1/2 teaspoon garam marsala

1/2 teaspoon turmeric

2 cups basmati rice

4 cups vegetable stock

500 g lamb backstrap

1 cup raisins

1 cup salted cashew nuts

1 cup parsley chopped

1/2 cup plain yoghurt

Heat the butter and oil in a heavy based pan. Add onion , cumin, garam marsala, turmeric and parsley. Cook for 3 mins. Add rice and stir until rice is well coated with spices.

Add the stock in batched to the rice. Bring to boil. Keep stirring. Reduce heat to low. Cook for a further 15mins , stirring at all times. Add extra broth if liquid has evaporated to quickly.

Add the raisins, cashews, parsley to the rice dish.

Cook the lamb for 3 to 4 minutes on the chargrill or fry lightly. Remove and let cool for a few minutes. Thinly slice across the grain.

Add lamb to pilaf. Stir gently to combine. Spoon into serving bowls . Top with yoghurt. Serve.

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