Gluten-Free Spiced Lamb Amaranth Pilaf Recipe

About this recipe

A fragrant lamb pilaf made with nutrient-rich amaranth seeds, delicately spiced to medium heat, and infused with Himalayan flavors for a wholesome, gluten-free dinner.

Ingredients

• - Blep Lamb Broth For Cats & Dogs
• Pcs Epi Yogurt Mango
• - Bay Leaf
• 150 Gms Cloves
• 500 ml Water
• - Onion
• 250g Green Chilli
• 500 g Ghee
• 100 g Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Black Pepper Powder
• 100g Garam Masala
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 10G Salt

Instructions

1. Heat 2 tablespoons of ghee in a rice cooker on the sauté function.
2. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until aromatic.
3. Add sliced onions and cook until golden brown.
4. Stir in the ginger-garlic paste and green chili. Cook for 1-2 minutes until the raw aroma disappears.
5. Add the lamb pieces and sauté on high heat for 4-5 minutes until the meat is browned on all sides.
6. Mix in the turmeric, coriander powder, red chili powder, black pepper powder, and salt. Stir well to coat the lamb.
7. Add the tomato puree and cook until the oil separates, about 5-6 minutes.
8. Reduce the heat and mix in the whisked yogurt. Stir continuously to prevent curdling.
9. Add the washed amaranth seeds to the rice cooker and mix well with the lamb and spices.
10. Pour in 400 ml of warm water and garam masala. Stir to combine.
11. Close the rice cooker lid and cook on the 'white rice' setting or equivalent until the amaranth is tender and the water is absorbed (approximately 20-25 minutes).
12. Let it rest for 5 minutes after cooking, then fluff gently with a fork.
13. Garnish with cilantro leaves and serve hot.