Moroccan Curry
Serves: 6
Preparation Time: 15 mins
Cooking Time: 70 mins
Ingredients:
2 cups (400g) SunRice Premium White Long Grain Rice
3 cups stock or water
1 tblspn oil
1 onion, chopped
1 tspn ginger, grated
1 kg lean lamb, diced (eg. backstraps, fillets)
1 tspn mixed spice
1 tblspn Moroccan spice or paprika
1 cinnamon stick (or 1/2 tspn ground cinnamon)
4 whole cloves (optional)
100g dried apricots, diced
50g currants
2 cups stock or water
Method:
1) Bring rice and 3 cups of stock or water to the boil in a saucepan. Reduce heat and simmer, covered, 12 minutes. Remove from heat and stand, covered, while preparing curry.
2) Heat oil in a saucepan over high heat and saute onion, ginger and lamb, 4 minutes or until lamb is lightly browned.
3) Add spices, apricots, currants and 2 cups stock. Cover and bring to the boil, reduce heat and simmer for 1 hour or until lamb is tender.
4) Serve Moroccan curry with rice.
FRYED OKRAS CHIPS ON TOP
A OUTRA ME APARECE
A ESTA ALTURA
DO CAMPEON MATO
DE
CHIFONADE
SAUDADES DA IZABELE
TAH TODO MUNDO EM
PORTUGAL
JAH REQUIZITEI
MEU NAVIO
VAMOS TODOS A PORTUGAL
EU PRECISO IR
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