Skudahkharis

Ingredients

• 600g lamb shoulder
• 350g basmati rice
• 1 large onion
• 3 garlic cloves
• 20g fresh ginger
• 2 tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground turmeric
• 0.5 tsp ground black pepper
• 0.25 tsp ground cinnamon
• 1 cinnamon stick
• 4 green cardamom pods
• 2.5 tsp fine salt
• 3 tbsp ghee
• 750ml water
• 1 green chilli
• 3 tbsp chopped fresh coriander

Before you cook

• Cut the lamb into 3cm pieces
• Rinse the basmati rice in cold water until it runs clear, then leave it to soak in fresh cold water for 20 minutes
• Peel and dice the onion
• Peel and mince the garlic and ginger
• Chop the tomatoes
• Bruise the cardamom pods with the flat of a knife
• Slit the green chilli lengthways

Steps

1. Melt the ghee in a heavy pot with a tight lid over medium-high heat.
2. Add the lamb pieces and brown them well on all sides for 6 minutes.
3. Lift the lamb onto a plate.
4. Add the diced onion to the pot and cook it for 7 minutes until soft and golden.
5. Stir in the garlic and ginger and cook for 1 minute.
6. Add the cumin, ground coriander, turmeric, black pepper, ground cinnamon, cinnamon stick and bruised cardamom pods and stir for 45 seconds.
7. Stir in the tomato paste and fry it for 1 minute.
8. Add the chopped tomatoes and cook for 4 minutes until they break down.
9. Return the lamb and its juices to the pot.
10. Pour in the water, add 2 teaspoons of the salt, and bring it to the boil.
11. Turn the heat down, cover the pot, and simmer for 35 minutes until the lamb is tender.
12. Drain the soaked rice thoroughly.
13. Stir the drained rice into the pot with the remaining salt and the slit chilli.
14. Bring the pot back to a boil and let it bubble uncovered for 3 minutes until the liquid sits level with the rice.
15. Cover the pot tightly, turn the heat to its lowest, and steam for 18 minutes.
16. Take the pot off the heat and leave it sealed for 10 minutes without lifting the lid.
17. Fork the rice up gently from the edges, scatter over the chopped coriander, and serve.