Gurkhas Minced Meat Pulao
|
| minced meat pulao |
| (recipes from the brigade of gurkhas collection) |
| |
| 4 lb. | rice |
| 2 lb. | lamb (lean and boneless) |
| 1 lb. | onions |
| 2 tsp | ginger powder |
| 4 clove | garlic |
| 2 lb. | frozen peas |
| 8 clove | |
| 1 lb. | ghee (or butter) |
| 2 Tbsp | garam masala |
| 1/4 pint | yoghurt |
| 2 tsp | cumin seed |
| | salt to season |
| |
| coarsely mince the lamb. pick and wash the rice. grind the onion, garlic |
| and ginger powder together. heat the ghee (or butter) to a blue haze, add |
| the cumin seed and cloves, fry until the cloves rise to the surface. add |
| the onion mixture and fry for 2 minutes. add the minced meat, fry for 3 |
| minutes, add the yoghurt and cook until the meat is a rich brown. add the |
| peas and simmer until the peas are cooked. add the rice and salt to the |
| mixture, add enough boiling water to come 1 inch above the surface of the |
| rice. return to boil, cover and simmer until the water has almost |
| evaporated. turn into suitable dishes, sprinkle with masala, cover and |
| cook in a moderate oven for 20 minutes. serve. |
| |
| |
| this recipe comes from a collection of recipes from the brigade of gurkhas |
| (part of the british army) and is authentic. all recipes in this |
| collection are for serving ten (10) persons. please do not alter this |
| recipe if you repost it. if you do repost this recipe please include this |
| note. thank you. brought to you by |
| |
| |
| bernhard |
| chef.at.home |
| |
| -- |
| (ID: 5153) Mirror: rec.food.recipes: Sun, Nov 7, 2004 |