Layered Lamb and Mushrooms

I am just loving my new AMC gourmet cookware units!  I prepared the mince, covered the pan with foil and popped it straight into the oven!

Layered Lamb and Mushrooms

Serves 4
Ingredients:

60ml sunflower oil
2 sticks cinnamon
1 bay leaf
2 cloves
2 cardamom pods
5ml cumin seeds
1 large onion, finely chopped
7,5ml – 10ml coarse salt
15ml crushed ginger
10ml crushed garlic
30ml mixed masala – I used my very own Nan’s Lazy Day Masala
1kg lamb mince
2 sprigs curry leaves
250ml frozen peas
1000ml cooked Basmati Rice
50ml melted butter
150ml boiling water
400g button mushrooms, sliced
Sunflower oil, to saute mushrooms
4 spring onions, finely sliced
Fresh coriander, to garnish

Here’s how:

Heat oil in a thick bottomed pot.
Add the cinnamon stick and bay leaves.
When the spices are fragrant, add the cloves, cardamom pods and cumin seeds.
Saute until the seeds begin to splutter and then add the chopped onion.
Stir the salt into the onions and saute until the onions are light golden brown.
Add the crushed ginger and garlic.
Stir for a few seconds and then stir in the mixed masala.
Mix the masala with the onions taking care not to burn the spices.
Stir in the lamb mince and continue stir frying.
Use the back of a spoon to break down the lumps in the mince.
Stir the mince until browned and then stir in the curry leaves.
Remove the cardamom pods from the mince.
Check the seasoning and add more salt if necessary.
Place the mince in a casserole dish and then scatter the frozen peas over.
Layer the cooked rice over the peas and pour the melted butter over.
Pour the boiling water over the rice and then cover with foil.
Bake in a preheated oven at 180 degrees for 30 minutes or until the rice has steamed through.
Heat a skillet and then pour in a little sunflower oil.
Saute the mushrooms in batches until golden brown.
Season the mushrooms with salt.
Layer the cooked mushrooms over the rice.
Garnish with sliced spring onion and coriander.

Yudhika’s tips:

The cooked rice must be cold for this recipe.
I use an AMC gourmet cookware unit which can be used from the stove top to the oven.
Cook the mushrooms in batches to prevent them from stewing in the pan.
Cooked brown lentils can be used instead of frozen peas.