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“I found this recipe in Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent. I tweaked the ingredients a bit for what I had in the house!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes.
  2. remove rice from heat and let sit for five minutes.
  3. meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat.
  4. drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well.
  5. slowly add buttermilk while stirring. heat, but be sure the milk does not boil.
  6. serve over rice.
  7. this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.

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