Spiced Lamb Masala with Fluffy Rice

Ingredients

Rice

• Long-grain rice – 1 portion
• Water – 2 portions

A — Seasoning Base

• Lamb – 230g
• Yogurt – 70g
• Salt – 2g
• Garlic paste – 5g
• Ginger paste – 5g
• Turmeric powder – 2g
• Cumin powder – 2g
• Garam masala – 3g
• Coriander powder – 1.5g
• Chili powder – 3g

B — Dry Spices

• Onion, finely chopped – 1/2 large
• Vegetable oil – 2 tbsp
• Bay leaf – 1
• Clove – 1
• Cinnamon – small piece
• Tsaoko fruit, crushed – 1/2
• Dried red chili – 4
• Fennel seeds – 6
• Mustard seeds – 1/4 tsp
• Cardamom – 2
• Tomato, chopped – 1 small
• Tomato paste – 10g
• Salt – to taste

Steps

1. Using Sear/Sauté mode, heat the oil and sauté the onions (B) until translucent. Add all dry spices and fry until golden-brown. Stir in chopped tomato and tomato paste until evenly mixed.

2. Add lamb and ingredients from A, continuing to fry until fragrant and slightly browned.

3. Switch to Slowcook-Low Mode. Pour in hot water and simmer for 4 hours until the lamb is tender. Add salt to taste. Reduce the liquid to your preferred consistency.

Rice Cooking Method

1. Rinse and soak the rice for 20–30 minutes.

2. Add 2 portions of water, cover, and cook until the water is absorbed and you hear a gentle sizzling sound.

3. Turn off the heat and let it steam, covered, for 15 minutes.