Here is an Indian vegetarian version of the lamb dish that is quite delicious.

 

Rice

  • 1 tsp ghee or butter
  • 1 cup rice (long grain brown rice or Christmas rice)
  • 2 cups water
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp tumeric
  • 1/2 tsp salt

 

Lentils

  • 1 cup green lentils
  • 1 1/2 cups water
  • Pinch cumin

 

Vegetable Saute

  • 1 TB ghee or butter
  • 1 onion
  • 2 carrots
  • 2 celery
  • 4 cloves garlic
  • 1/2 tsp cinnamon
  • 1/2 tsp tumeric
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • Greek or Goat yogurt

 

  1. Put ghee in a pan and add rice with the spices. Saute gently while stirring for about 5 minutes. Add 2 cups of water, add 1/2 tsp salt and bring to a boil. Simmer on low for 45-50 minutes until all liquid has been absorbed.
  2. Rinse lentils with cold water and place 1 cup dry lentils to 1 1/2 cups water and simmer on low for 20-30 minutes. The lentils should be tender but not mushy.
  3. To slice into crescent moons, simply cut the onion in half, tilt one side up, and slice the onion at the same angle. Add ghee/ butter and saute onion until it becomes slightly caramelized. Add carrots, celery and spices with more ghee if needed. After about 5 minutes add garlic. Turn off heat.
  4. Put rice on each plate, followed by the vegetables, then lentils and top with yogurt. Enjoy!

 

*Ghee is clarified butter used in Indian cooking as well as French cooking.Even the most dairy sensitive people usually do not have problems with ghee, or raw butter for that matter. It gives a wonderfully rich flavor to dishes.

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