Spiced Lamb And Mint Rice Recipe

About this recipe

A fragrant and hearty dish combining tender halal lamb with aromatic spices and fresh mint, served over perfectly cooked basmati rice.

Ingredients

• 1 kg Basmati Rice
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• - Coriander Powder
• 20 g Turmeric Powder
• 45 g Garam Masala
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and soak the basmati rice for 20 minutes while preparing other ingredients.
2. 2. Cut the lamb into bite-sized pieces and finely chop the onion, garlic, ginger, and green chilies.
3. 3. Heat the oil in a deep pan and add cumin seeds, letting them sizzle for 30 seconds.
4. 4. Add the chopped onion to the pan and sauté until golden brown, stirring frequently.
5. 5. Mix in garlic, ginger, and green chilies, cooking for another minute until fragrant.
6. 6. Add the lamb pieces and cook on medium heat until lightly browned on all sides.
7. 7. Sprinkle turmeric, coriander powder, and salt, stirring well to coat the lamb evenly.
8. 8. Pour in water, reduce to a simmer, and cook for 15 minutes until the lamb is tender.
9. 9. In a separate pot, boil the soaked rice until 80% cooked, then drain the excess water.
10. 10. Add the rice to the lamb mixture, layering it evenly without stirring.
11. 11. Sprinkle garam masala and fresh mint leaves on top, covering the pan tightly.
12. 12. Steam the rice and lamb on low heat for 10 minutes, allowing flavors to meld.
13. 13. Gently fluff the rice with a fork before serving, ensuring the lamb stays intact.
14. 14. Transfer to a serving dish and garnish with additional mint leaves, if desired.