Lamb Tahari
Ingredients
1/2 Cup Oil
1 Yellow/Red Onion
2 Large Tomatoes
1 Pound Lamb
4 Cups of White Basmati Rice
2 Inch Piece of Ginger
1 tbsp of Salt for Meat
1 tsp of Salt for Tomatoes
½ tbsp of Red Chilli Powder
1 tsp of Turmeric
4 Cardamom
4 Cloves
½ tsp of White Cumin Seeds (Shahzeera)
1 Cinnamon Stick
7 Cloves Garlic
½ Small Bunch of Cilantro Chopped
7 Spices (Habash Brand) - Optional
⅓ Cup of Yogurt (Whole Milk Yogurt or Low Fat - I prefer Whole Milk for this Dish)
Half a Lemon
Directions
Feeds 3-4 People
Soaking Rice for Lamb Tahari
- Add 4 Cups of Rice in a Bowl and Rinse until the water is clear of starch. Soak the Rice for about 30 min. (I usually soak the rice as my lamb is cooking).
- In a medium sized pot - Add 1/2 Cup Oil, 1 Red/Yellow Onion Chopped, 1 Pound of Lamb, 2 inch Piece of Ginger Cut into Small Pieces, 7 Cloves of Garlic Chopped, 1 tbsp of Salt, ½ tbsp of Red Chilli Pepper Powder, 1 tsp of Turmeric, 4 Cloves, 4 Cardamom, 3 ½ Medium Sized Tomatoes, 1 Cinnamon Stick, and 7 Spices Powder (Sprinkle on top- Optional). After adding the Tomatoes Add 1 tsp of Salt over the Tomatoes. Mix all Spices, Lamb, and tomatoes together Nicely.
- Cover and Leave on Medium Flame for about 45 min or until Meat is Tender.
- After about 45 min Add ⅓ Cup Yogurt, Squeeze Half a Lemon, and Add ½ bunch cilantro chopped.
- Cover for about 10 more min.
- After 10 min Drain the Water from the Rice and Add the 4 Cups of Rice. Mix together for about 5-7 min on Low-Medium Heat. Mix gently so the Rice doesn’t break.
- After 5-7 min add 3 ½ cups of Water. Cover for about 12 min on Medium Flame. Then Adjust the Flame to Low for another 5 min.
Enjoy!
Best Served with Garlic Chutney
Garlic Chutney
½ Cup Yogurt
1 ½ tbsp of Water
1 Clove Garlic Finely Chopped
¼ of a Tomato Chopped into Small Pieces
½ of an Onion Finely Chopped
3 Pinches of Cilantro Finely Chopped
1 tsp of Salt
½ tsp of Black Pepper
Add Above Ingredients Together and Mix.