Minced Meat Pulao
(Recipes from the Brigade of Gurkhas Collection)

4 lb rice
2 lb lamb (lean and boneless)
1 lb onions
2 tsp ginger powder
4 cloves garlic
2 lb frozen peas
8 cloves
1 lb ghee (or butter)
2 Tbsp garam masala
1/4 pt yoghurt
2 tsp cumin seed
Salt to season

Coarsely mince the lamb. Pick and wash the rice. Grind the onion, garlic
and ginger powder together. Heat the ghee (or butter) to a blue haze, add
the cumin seed and cloves, fry until the cloves rise to the surface. Add
the onion mixture and fry for 2 minutes. Add the minced meat, fry for 3
minutes, add the yoghurt and cook until the meat is a rich brown. Add the
peas and simmer until the peas are cooked. Add the rice and salt to the
mixture, add enough boiling water to come 1 inch above the surface of the
rice. Return to boil, cover and simmer until the water has almost
evaporated. Turn into suitable dishes, sprinkle with masala, cover and
cook in a moderate oven for 20 minutes. Serve.


This recipe comes from a collection of recipes from the Brigade of Gurkhas
(part of the British Army) and is authentic. All recipes in this
collection are for serving ten (10) persons. Please do not alter this
recipe if you repost it. If you do repost this recipe please include this
note. Thank you. Brought to you by


Bernhard
chef.at.home

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