Friday 19 October 2012
Upside Down(arabic)
Ingredients
Original recipe makes 6 servings
- 7 cups water
- 2 onions, chopped
- 1 tablespoon chopped garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1 pinch salt and ground black pepper to taste
- 2 cups cooking oil
- 2 cups lamb meat, cut into small pieces
- 1 large eggplant, cut into 3/4-inch slices
- 2 zucchini, cut into 1/4-inch slices
- 1 cup broccoli
- 1 cup cauliflower
- 1 1/2 cups jasmine rice
- 1 (16 ounce) container plain yogurt
Directions
1. Bring to a steam the water, red onion, beans, nutmeg, turmeric extract, garam masala, sodium, and spice up in a huge pot. Add the lamb; reduce the warm to low and prepare 15 to 20 moments. Separate the lamb from the fluid and set aside. Transfer the fluid to a dish.
2. While the lamb combination simmers, warm the oil in a huge, deep container over method warm. Fry the eggplant pieces in the hot oil, guaranteeing the pieces do not touch, until darkie on both sides; eliminate to a dish protected with sponges to strain. Use the same process to fry the zucchini and the cauliflower. Cook the spinach in the oil until hot and eliminate to a document towel-lined dish to strain.
3. Layer the lamb into the bottom of the huge pot. Organize the eggplants, zucchini, spinach, and cauliflower on top of the meat in levels. Add the grain over the meat and vegetables, trembling the pot carefully to allow the grain to negotiate into the dish. Add the arranged fluid from the meat over the combination until it is completely protected. Add water if needed.
4. Cover the pot and prepare over low warm until the grain is soft and the fluid is consumed, 30 to 45 moments. Take away the lid from the pot. Place a huge dish over the pot and turn the pot so the dish is 'upside down' on the dish. Serve with natural on the side.
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