Published Friday, 17 January 2014
Reza Mahammad in the This Morning kitchen. (© Ken McKay)
Lamb Kofte Pilau
- 500g minced lamb
- 2inch ginger grated
- 3 cloves garlic crushed
- 2 tbsp mint chopped
- 2 tbsp coriander chopped
- 2 green chillis chopped finely
- Zest half lemon
- 1 tsp allspice
- 1 tsp ground cinnamon
- Half tsp chilli powder
Combine well and roll into walnut sized balls.
- 4 onions sliced
- Oil to fry onions
Heat pan till oil is hit add onions and salt and fry for about 10 minutes until caramelised. Remove with slotted spoon and drain on kitchen paper
- 350g washed and soaked basmati rice
- 1 tsp black peppercorns
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 125g cooked puy lentils
- Half tsp saffron
- 2 tbsp milk
- 200ml chicken stock
- Juice of 1 orange
Bring large pan of water to boil - use at least 1½ litres (2½ pints ) and add soaked rice while preparing the other ingredients.
Add 3 teaspoons of salt and a drizzle of oil to keep the rice strands separate and cook until the rice becomes just tender but not completely cooked, approximately 3-5 minutes. Now strain the rice and leave it to stand.
Cook the washed lentils in 400ml (14 fl oz) water and simmer for about 30-45 minutes, until they are nice and tender. If necessary, add more hot water.
In another pan, add oil and heat until it smokes. Add half the sliced onions and fry until they are golden brown and crisp. Remove the onions with a slotted spoon and drain them on kitchen paper. In the same pot, put the rest of the onions and cook them until they are caramelised and golden.
Lightly toast half a tsp of saffron and then infuse in 2 tbsp milk.
Mix 125g cooked puy lentils with 200 ml chicken stock and juice of 1 orange
Fry the koftas in 2 - 3 tbsp of oil until browned, for about 3 minutes. Remove with a slotted spoon and place on kitchen roll.
Take rice and add lentil mixture. Melt 2 oz of butter in pan add rice mixture with half the fried onions. Add kofte gently mix in drizzle with saffron milk - cover with a clean cloth, put lid on. Medium high heat for 5 mins and then low heat 10 minutes.
Eat with Beetroot Raita.
- 4 ready-cooked beetroots
- 1 tsp ground cardamom
- 2-3 tbsp fresh mint - keep 1 tbsp for garnish
- 450 ml (16 fl oz) Greek yoghurt
- 1 tsp sugar
- 1 lemon
- Salt to taste
Dice or grate the beetroot.
Add the cardamom and two tablespoons of the chopped mint.
In a bowl, whisk the yoghurt with the sugar, a squeeze of lemon juice and salt to taste.
Layer the beetroot and the yoghurt in a serving dish (a glass one would look pretty).
Garnish with a little more chopped mint and a sprinkling of ground cardamom.
© UTV News