For the lamb:
750 g of lamb or beef, cut into cubes (alcatra)
1 cup of natural yogurt
4 tablespoons of butter
2 finely chopped onions
1 tablespoon of grated ginger
2 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
3 tablespoons of shredded coconut
2 teaspoons of ground cumin
to taste black pepper
1 teaspoon of salt
1/4 cup of water
1/2 teaspoon of whole black peppercorns
1/2 teaspoon of ground cinnamon
For the rice:
3 tablespoons of butter
1 small onion, chopped into thin slices
2 whole black peppercorns
1 cinnamon stick, crushed
1 1/2 cups of uncooked white rice
1 teaspoon of salt
3 cups of water
To garnish:
2 hard-boiled eggs, sliced
For the lamb:
750 g of lamb or beef, cut into cubes (alcatra)
1 cup of natural yogurt
4 tablespoons of butter
2 finely chopped onions
1 tablespoon of grated ginger
2 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
3 tablespoons of shredded coconut
2 teaspoons of ground cumin
to taste black pepper
1 teaspoon of salt
1/4 cup of water
1/2 teaspoon of whole black peppercorns
1/2 teaspoon of ground cinnamon
For the rice:
3 tablespoons of butter
1 small onion, chopped into thin slices
2 whole black peppercorns
1 cinnamon stick, crushed
1 1/2 cups of uncooked white rice
1 teaspoon of salt
3 cups of water
To garnish:
2 hard-boiled eggs, sliced
For the lamb: mix the cubes with 1/2 cup of yogurt and set aside
Melt the butter and sauté the onions until they're golden brown
Add the ginger, garlic, parsley, coconut, cumin, black pepper, and salt
Fry for a few minutes
Add the lamb and cook until it's tender and the liquid has evaporated and caramelized
Add the remaining 1/2 cup of yogurt and 1/4 cup of water
Cover the pan and simmer slowly until the lamb is soft and the sauce has almost thickened
Sprinkle with whole black peppercorns and ground cinnamon
For the rice: melt the butter and sauté the onions until they're golden brown
Add the black peppercorns, cinnamon stick, and crushed cloves of garlic
Fry for 1 or 2 minutes
Add the uncooked white rice and fry for another 2 minutes
Bring to a boil in a separate pot, then add the cooked rice and salt
Cover and simmer until the rice is cooked
To serve: alternate layers of lamb and rice in a refractory dish, finishing with either rice or lamb
Bake at a low temperature (100°C) for about 10 minutes
Serve garnished with hard-boiled eggs.
