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Balinese Lamb Cutlets on Saffron Rice

  • 4servings
  • 35minutes

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1
MineralsNatrium, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 pieces lamb cutlets.

  2. Marinade ingredients

  3. tablespoon grated lengkuas ( galangal )

  4. teaspoon belachan (shrimp paste)

  5. tablespoon fresh turmeric

  6. 2 serai (lemongrass) - sliced

  7. 3 red chillies

  8. 1 tablespoon ginger and garlic paste

  9. 2 teaspoons kicap manis

  10. 2 roots of fresh coriander- leaves and roots - chopped

  11. 2 teaspoons olive oil

  12. saffron rice

  13. cup warm milk

  14. 1/4 tsp saffron threads

  15. 2 tablespoons ghee (clarified butter)

  16. 5 whole green cardamom pods

  17. 2 pieces cinnamon sticks - each about 5 cm in length

  18. 2 cups basmati rice - rinsed

  19. 3 1/4 cups cold water

  20. teaspoon salt

Instructions Jump to Ingredients ↑

  1. Pound marinade ingredients in a mortar and pestle.

  2. Marinate lamb cutlets with the pounded spice for ½ hour.

  3. Grill lamb cutlets on rack under hot grill for 6 minutes each side.

  4. Rest grilled lamb cutlets for 5 minutes.

  5. Serve grilled lamb cutlets on saffron rice with steamed green vegetables.

  6. Saffron Rice Combine milk and saffron and set it aside for ½ hour to soak.

  7. Melt ghee in a saucepan over medium heat.

  8. Add cardamom and cinnamon and cook, stirring occasionally for 2 minutes or until fragrant.

  9. Add rice and stir to combine.

  10. Add the water and saffron mixture.

  11. Season with salt and mix welll.

  12. Transfer rice mixture into a pot that can be used in microwave.

  13. Cook rice in microwave on 8 minutes H and 20 minutes MLow.

  14. Rest cooked rice for 5 minutes.

  15. Stir rice with a fork to separate the grains.

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