Monday, June 27, 2011



INGREDIENTS:      ( serves  4-6 )

300 gms boneless lamb, cubed
200  gms  rice, steamed
200  gms eggplant, cubed
100  gms cauliflower florets
1  cinnamon stick
3  bay leaves
25  ml olive oil
200  gms potato, cubed
Salt and pepper, to taste
Fried onion, cashew nuts and sliced strawberries, for garnishing

  • Boil lamb with salt and pepper till soft.
  • Keep aside. Heat oil in a saucepan and saute all the vegetables till done. Keep aside.
  • Layer rice in a casserole dish and top it with lamb, vegetables, bay leaves and cinnamon stick.
  • Cover and cook on low heat for about 20 minutes. Garnish with fried onion, cashew nuts and sliced strawberries. Serve hot.

No comments:

Post a Comment