“This is from one of my Food and Wine cookbooks. Remove the whole spices before serving. They recommend serving a zinfandel from Napa or Sonoma with this dish”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.
  2. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
  3. Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
  4. Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
  5. Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
  6. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.

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