Indonesian Spiced Lamb Rice
Ingredients
- 1 liter rice (can be basmati or regular)
- 500 grams lamb meat
- 10 star anise
- 5 cloves
- 15 cardamom pods
- 2 onions, coarsely sliced
- 10 shallots, finely sliced
- 2 red tomatoes, blended smooth
- 1 tablespoon black pepper powder
- 2 cinnamon sticks
- 3 green chilies, halved
- 4 tablespoons curry powder
- 3 tablespoons butter
- 1 liter milk (can substitute with coconut milk)
- Boiled water for making stock
- Salt
- Mushroom stock powder
- Cooking oil for sautéing (can use ghee)
Spice paste
- 1 head garlic
- 1 handful ginger
Accompaniments
- Pickled vegetables
- Melinjo crackers
- Golden raisins
- Fried shallots
- Shallot chili sauce
Preparation
Soak the basmati rice for about 1 hour. If using regular rice, soak for 30 minutes.
Boil water with kaffir lime leaves and crushed lemongrass until boiling. Add lamb pieces and cook until tender. Remember to skim off scum from the surface to reduce gaminess.
Heat ghee or oil and sauté sliced onions and shallots until wilted and fragrant. Add the minced garlic and ginger. Stir well. Add curry powder. Stir well. Add the blended tomatoes. Sauté until well combined and fragrant. Then add milk. Stir well and pour into the lamb broth, bring to boil. Season with salt and mushroom stock powder. Then separate the meat. Cook the meat further with seasonings as desired and fry.
Add the soaked rice to the lamb broth. Add spices such as cinnamon sticks, cardamom pods, star anise, cloves, and green chilies. Briefly stir-fry the rice mixture, then steam until cooked, about 30 minutes from when the water boils.
Remove the cooked rice and place in a large bowl. Add about 3 tablespoons of butter (adjust based on rice amount), mix well. Serve the kebuli rice with the fried lamb seasoned to taste and the accompaniments.
