Lamb Rice - {Nasi Kebuli}

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Lamb Rice - {Nasi Kebuli}

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  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • ½

    cup water

  • 1

    teaspoon sugar

  • 2

    teaspoon salt

  • 3

    garlic cloves sliced

  • ¼

    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

Directions

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.


Nutrition