1 1/2 cups of rice
500g of lamb without bone
1 stalk of large chopped parsley
2 tablespoons of oil
1 finely chopped onion
2 tablespoons of curry (caril)
1 1/2 cups of chicken broth
2 tablespoons of ginger juice
1 teaspoon of salt
A pinch of black pepper
3 tablespoons of black raisins soaked in enough water to cover for 5 minutes
1 1/2 cups of rice
500g of lamb without bone
1 stalk of large chopped parsley
2 tablespoons of oil
1 finely chopped onion
2 tablespoons of curry (caril)
1 1/2 cups of chicken broth
2 tablespoons of ginger juice
1 teaspoon of salt
A pinch of black pepper
3 tablespoons of black raisins soaked in enough water to cover for 5 minutes
Rinse the rice and soak it in cold water for 10 minutes
Drain well and reserve
Cut the lamb into 1cm cubes and reserve
In a large saucepan, heat the oil and sauté the onion until it starts to brown
Add the lamb and cook until it loses its pink color
Add the parsley, rice, curry, and chicken broth
Bring to a boil, stirring well
Cover the saucepan, reduce the heat, and let it simmer slowly for 15 minutes or until the rice is almost cooked
Add the ginger juice, salt, black pepper, and raisins
Stir well
Turn off the heat and let the saucepan sit covered for another 10 minutes before serving.
