Rice with Lamb Curry (Caril)

Name: Rice with Lamb Curry (Caril)
Ingredients: 1 1/2 cup of rice; 500 g of lamb without bone; 1 stalk of chopped large parsley; 2 tablespoons of oil; 1 chopped onion; 2 tablespoons of curry powder (caril); 1 1/2 cup of chicken broth; 2 tablespoons of ginger juice; 1 teaspoon of salt; a pinch of black pepper; 3 tablespoons of black currants left to soak in water for 5 minutes

1
1 1/2 cup of rice
2
500 g of lamb without bone
3
1 stalk of chopped large parsley
4
2 tablespoons of oil
5
1 chopped onion
6
2 tablespoons of curry powder (caril)
7
1 1/2 cup of chicken broth
8
2 tablespoons of ginger juice
9
1 teaspoon of salt
10
a pinch of black pepper
11
3 tablespoons of black currants left to soak in water for 5 minutes

Ingredients

1
1 1/2 cup of rice
2
500 g of lamb without bone
3
1 stalk of chopped large parsley
4
2 tablespoons of oil
5
1 chopped onion
6
2 tablespoons of curry powder (caril)
7
1 1/2 cup of chicken broth
8
2 tablespoons of ginger juice
9
1 teaspoon of salt
10
a pinch of black pepper
11
3 tablespoons of black currants left to soak in water for 5 minutes

Directions

1
Rinse the rice and let it soak in cold water for 10 minutes
2
Drain well and reserve
3
Cut the lamb into 1 cm cubes and reserve
4
In a large saucepan, heat the oil and sauté the onion until it starts to brown
5
Add the lamb and cook until it loses its pink color
6
Add the parsley, rice, curry powder, and chicken broth
7
Let it simmer at high heat, stirring well
8
Cover the saucepan, lower the heat, and let it cook slowly for 15 minutes or until the rice is almost cooked
9
Add the ginger juice, salt, black pepper, and currants
10
Stir well
11
Turn off the heat and let the saucepan remain covered for another 10 minutes before serving.