Delicious and warming, best served with fluffy white rice.
300 g meat (lamb or beef), cut into cubes
2 kg yoghurt
4 onions, sliced
1 stick cinnamon
2 tablespoons corn flour
2 garlic cloves, smashed
2 tablespoons dry mint
2 tablespoons olive oil
salt to taste
1 cup uncle ben’s rice
¼ cup vermicelli
1¾ cups water
salt to taste
Boil the meat in a high pressure cooker and remove the scum. Add the onions, salt and cinnamon stick. Close the pressure cooker and let it simmer for 30 minutes.
Stir the yoghurt, corn flour and salt in another saucepan. Mix well
Stir on high heat until it starts boiling. Reduce the heat, and add the cooked meat and the onions. If the yoghurt is very thick add little from the meat stock. Let it simmer 10 more minutes.
Fry the garlic with oil and add the dry mint, then add it to the yoghurt.
RICE AND NOODLES:
Soak the rice in water for half an hour before cooking.
Fry the vermicelli. Then, add the rice along with 1¾ cup of water. Once it starts boiling, reduce the heat and cook the rice until all the water evaporates.
