Lamb Rice - {Nasi Kebuli}
By á-174942
Ingredients
- 1/2 cup water
- 1 teaspoon sugar
- 2 teaspoon salt
- 3 garlic cloves sliced
- 1/4 cup sliced onion
- 2 tablespoons curry powder
- 3 pounds boneless lamb cut into 2" cubes
- 2 salam leaves
- 5 pieces jeruk purut
- (or a 5" square of lemon peel)
- 5 cups coconut milk
- 4 cups rice rinsed well in
- Cold water as needed
- 1 cup reserved lamb sauce
- Aluminum foil
Details
Servings 8
Preparation
Step 1
In a blender, make a paste of the water, sugar, salt, garlic, onion and curry powder. Put the lamb in a large saucepan, and pour this sauce over it. Cook for ten minutes over medium heat; then add the salam, jeruk purut and 2 cups of the coconut milk. Cook for about one hour or more, or until the lamb is soft. There should be about 1 cup of sauce remaining in the pan; reserve it.
In a large saucepan, combine the rice with the reserved lamb sauce and the remaining 3 cups coconut milk. Bring to a boil, and stir several times. Turn off the heat, cover the pan and allow the rice to absorb the liquids for fifteen minutes. Place the rice on a square of aluminum foil in a Chinese-style steamer, and steam for twenty minutes to complete the cooking.
To serve, put the lamb in the center of a large serving platter and cover it completely with a mound of the steamed rice.
This recipe yields 8 servings, with other dishes.
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