Bengali Mustard Lamb And Kolam Rice Bowl Recipe

About this recipe

Dive into the authentic flavors of West Bengal with this Bengali Mustard Lamb and Kolam Rice Bowl. The tender lamb, cooked in a tangy mustard sauce enriched with fragrant mustard oil and spices, creates a bold and mouthwatering dish that perfectly complements the light and fluffy Kolam rice. This lunch is a sensory delight, combining creamy textures with aromatic flavors. Packed with protein and iron, the lamb supports your energy and health, while the rice provides a comforting base for sustained energy throughout your day. The dish is ideal for a mid-day meal, offering a hearty yet balanced experience that is both nutritious and delicious. Whether you're craving a taste of Bengal or seeking a satisfying, protein-rich lunch, this recipe is a surefire winner. Try it today and enjoy a burst of regional authenticity in under an hour!

Ingredients

• 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
• 200 ml Mustard Oil
• 1 Kg Bullet Kolam Rice 1kg
• 100 g Yellow Mustard Seeds
• medium Chilli Green Long
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 g Minimeal Onion
• 110 g Unpeeled Garlic Cloves
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the Kolam rice thoroughly and soak it in water for 15 minutes.
2. 2. Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat.
3. 3. Add sliced onions and minced garlic to the pan, sauté until golden and fragrant.
4. 4. Grind mustard seeds into a fine paste with green chilies and a splash of water.
5. 5. Add the mustard paste to the pan and cook for 2 minutes, stirring continuously.
6. 6. Sprinkle turmeric powder and salt over the mixture, mixing well to combine the flavors.
7. 7. Add lamb pieces to the pan, ensuring they're evenly coated with the mustard mixture.
8. 8. Pour water into the pan, cover, and simmer for 20 minutes until the lamb is tender.
9. 9. While the lamb cooks, boil the Kolam rice in a separate pot with a pinch of salt until fluffy.
10. 10. Drain any excess water from the rice and let it rest for 5 minutes, covered.
11. 11. Garnish the cooked lamb curry with fresh coriander leaves for a burst of freshness.
12. 12. Serve the mustard lamb curry over the steamed Kolam rice for a wholesome meal.