Ingredients
- 4 cloves garlic, peeled and chopped
- A piece of fresh ginger, about 1/2 inch cube, peeled and chopped
- 1/2 pound boneless lamb (from shoulder or leg), with fat removed and cut into 3/4 inch cubes
- 2 tablespoons vegetable oil
- 1 tablespoon white poppy seeds, roasted and ground (do not substitute black poppy seeds for white; omit poppy seeds if necessary)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/3 teaspoon salt (more if the broth is unsalted)
- 1/8 teaspoon cayenne pepper (optional)
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons chickpea flour
- 2 cups chicken broth (canned or homemade; I used vegetable broth made from bouillon powder)
- 1 tablespoon lemon juice
- 2-3 tablespoons cooked rice, or 1-1 1/2 tablespoons uncooked rice (optional; I used uncooked and really liked how creamy soft it turned in the simmering)
Description
Serious Eats
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