Lamb Kabuli Rice by KNORR

Preparation: 30 mins
Cook: 1 hr
Serves: 8

Rempah (Ground to fine paste):
20 shallots
6 cloves garlic
4 cm knob ginger

2 KNORR Ikan Bilis Cubes
1 kg lamb cubes
30 gm meat curry powder
3 tbsps oil
5 cardamoms
2 cups water
Rind (peel) of 2 lemons
2 cups thick coconut milk (squeezed from 1 large coconut)
2 turmeric leaves
Salt to taste

Fragrant rice:
2 tbsps oil
2 cinnamon sticks
2 star anise
3 cups basmati rice
1 cup thin coconut milk (squeezed from leftover coconut used for curry)
2 cups water

Method:
1. Marinate lamb cubes with rempah and curry powder for 30 mins
2. Heat oil in a pan over a medium fire. When hot, add lamb cubes and cardamoms. Fry for 2 mins then add water, crumbled KNORR Ikan Bilis Cubes, lemon rind, coconut milk and turmeric leaves
3. Simmer over a low fire, stirring every 10 mins for the next 40 mins until lamb is tender. Season with salt to taste
4. To prepare rice, heat oil in a pan. When hot, stir-fry cinnamon sticks and star anise till fragrant. Add rice and fry for 1 min
5. Add 1 cup gravy from lamb curry, mix well then add coconut milk and water. Stir to mix well. Bring to a boil. Stir, then turn fire to low and cover pot with a lid. Cook for 10 mins. Leave rice to stand for another 20 mins before fluffing grains with a fork
6. Serve rice topped with lamb curry. Garnish with chopped chillies and coriander

Tip:
You can cook basmati rice in a rice cooker too. After step 4, transfer rice and dry spices into a rice cooker. Add gravy, coconut milk and water. Leave to cook in the rice cooker until all liquid has been absorbed