Ingredients
2tbspvegetable oil
2lblamb shoulder,boneless, cut into 2-inch cubes
salt and pepper,to taste
2medium red onions,finely minced
¼cupghee,clarified butter
4clovesgarlic,sliced
1tbspginger,minced
1tbsppaprika
1tspcayenne
½tspfenugreek,ground
¼tspnutmeg,ground
½tspcardamom,ground
¼tspcloves,ground
¼tspcinnamon,ground
¼tspallspice
2tbsptomato paste
2cupsbeef broth
¼cupghee,clarified butter
2medium red onions,sliced
½green cabbage,core removed, shredded
2cupscarrot,shredded
4clovesgarlic,minced
1tbspginger,grated
salt and black pepper,to taste
1tbspcumin,ground
1tbspcurry powder
1tspcardamom,ground
2cupsbasmati rice
3cupswater
1bay leaf
1stickcinnamon
1star anise
2scallions,sliced
½cupcashews
¼cuppomegranate seeds
Preparation
Heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering.
Add the lamb to the pot, season with salt and pepper, and brown on all sides for about 10 minutes.
Remove the lamb from the pot.
To the same pot, add the red onions and cook for about 15-20 minutes until brown.
Stir in the ghee, garlic, ginger, paprika, cayenne, fenugreek, nutmeg, cardamom, cloves, cinnamon, allspice, and tomato paste.
Pour in the beef stock, stirring well to incorporate. Bring the sauce to a boil and return the lamb to the pot.
Reduce the heat to medium-low, so the sauce is at a gentle simmer, cover and cook for 1 hour, stirring occasionally until the lamb is tender.
Use a separate large, shallow pot, melt the ghee over medium heat.
Add the sliced red onions and cook for about 20 minutes until soft and slightly caramelized.
Add the cabbage, carrots, garlic, and ginger, and sauté until the vegetables have softened and cooked down.
Season with salt, pepper, ground cumin, curry powder, and cardamom.
Stir in the rice and add the water. Add the bay leaf, cinnamon stick, and star anise.
Reduce the heat to low and cook for 20 to 25 minutes until water is absorbed and the rice is slightly fluffy.
Discard the bay leaf, cinnamon stick, and star anise. Stir the rice well before transferring to a large serving platter.
Create a small well in the middle of the rice, and spoon the lamb over the top.
Serve garnished with scallions, cashews, and pomegranate seeds.
Enjoy!
