500g of Lamb - Cubed
¼ Onion – Finely chopped
¼ onion – Roughly chopped
2 Cloves garlic – Crushed
2 Cloves of garlic - whole
Pinch of Garam masala
1 cup of Basmati Rice (Elmas Basmati Rice)
2 cups of water
Place the lamb in a pot
Add enough water to cover the meat
Pop in the cloves
Add the 1/4 of roughly chopped onion, 2 whole cloves of garlic & 3 Black Cardamoms
Put a teaspoon of cumin seeds
Add salt to taste
Bring to the Boil and then simmer on low heat for 30 minutes (or until meat is nice + tender)
In a separate pan add ¼ onion (finally chopped)
Add 2 cloves of crushed garlic
Pop in a tablespoon of olive oil
Add 3 cloves, 3 black cardamoms and 1 small stick of cinnamon bark
Fry under a medium heat until onions turn golden brown
Take out the lamb which has been boiling and add to the mixture
Add a pinch of garam masala
Fry the lamb with the onions and garlic on a gentle heat until lamb is browned
Now add 2 mugs of water (include the water in which the lamb was boiled in) to the lamb and bring to the boil.
When the water is boiling add 1 mug of Elmas basmati rice
Now add 3 generous pinches of cumin seed
Add salt to taste
Cover and simmer over a medium heat until water has all been absorbed
Stir the rice gently & take off the heat
Place a damp dish cloth over the rice and place the lid firmly on the pot (ensuring none of the dish cloth is exposed out of the pot)
Place the pot in a pre-heated oven (120ºC-150ºC) for 20 minutes
Carefully remove the lid and dish cloth using oven gloves
Gently fluff the rice & serve
Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 2-4 minutes.
While the rice is cooking, heat the remaining tablespoon of oil in a small sauté pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to the boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.
350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
Elmas Basmati rice
prawn crackers, to serve (optional)
Put the beef in a bowl and toss in the corn flour and five-spice. Heat the oil in a wok or large frying pan until hot, then ass the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on Elmas Basmati rice, if you like, scatter on the remaining chilli and the green parts of the spring onions.
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