Indian pea rice with lamb

Name: Indian pea rice with lamb
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 Onion; 2 Garlic cloves; 1 piece(s) (approx. 20 g) Ginger; 250 g Lamb salmon (loin of lamb); 1/2 TEASPOON Sesame Oil; 100 g Basmati rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Cumin; 4 Cloves; 4 Stem(s) Parsley; 125 g frozen peas; 2 TABLESPOONS Skimmed milk yoghurt

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

1 Onion
2 Garlic cloves
1 piece(s) (approx. 20 g) Ginger
250 g Lamb salmon (loin of lamb)
1/2 TEASPOON Sesame Oil
100 g Basmati rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Cumin
4 Cloves
4 Stem(s) Parsley
125 g frozen peas
2 TABLESPOONS Skimmed milk yoghurt

Directions

1
Peel onion and garlic and dice very finely. Peel ginger and grate finely. Dab meat dry and cut into fine cubes.
2
Heat the oil in a large coated pan with lid. Sauté the meat in it vigorously while turning. Fry the onion, garlic and ginger briefly. Stir in the uncooked rice. Season with salt, pepper, cumin and cloves.
3
Deglaze with 400 ml water, bring to the boil, cover and cook over a low heat for 10-15 minutes.
4
In the meantime, wash the parsley, shake dry and chop finely. Add the frozen peas to the rice and bring to the boil. Serve the rice with yoghurt and sprinkle with parsley.