Makes 3 servings
Ingredients
1 cucumber
1 roma tomato
Lamb
2 lbs lamb (I used loin chops, but sirloin, rib, and kabob cubes would work too)
2 tbsp refined olive oil
1 lemon juiced
3 cloves garlic
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp paprika
1 tsp turmeric
1 tsp kosher salt
1 tsp ground pepper
Rice
2 cups basmati rice
2 1/2 cups chicken broth
2 tbsp butter
1/4 white onion
2 tbsp turmeric
1 tbsp paprika
3 bay leaves
1 tbsp kosher salt
White Sauce
1-2 cups olive oil based mayo
1/4 lemon, juiced
2 tbsp black vinegar
1 tbsp fresh parsley
1 tbsp granulated sugar
1 tbsp chives (dried or fresh)
1 tsp ground pepper
1 tsp kosher salt
Red Sauce
30 chilis de arbol
1/2 cup refined olive oil
6 cloves garlic
2 tbsp paprika
2 tbsp cayenne pepper
1 tbsp granulated sugar
1 tbsp thyme
2 tsp cumin seed
2 tsp coriander seed
2 tsp garlic powder
2 tsp kosher salt
Procedure
Prep
Cut lamb into bite sized strips and remove bones.
Place all lamb ingredients in a marinade bag and refrigerate overnight (12-24 hrs).
De-seed chilis and place in 2 cups water; let them sit for 30 minutes to an hour. Make sure to wear gloves or coat your hands in oil to avoid jalapeno hands. Adjust seed content for desired spice level.
Cut a cucumber into half or quarter slices and cut the tomato into 3 wedges.
Cook
For the rice, melt butter in a pot over medium heat. Once melted add all rice ingredients except for the chicken broth and the rice itself; mix for about 1 minute to lightly toast the spices and onion.
Add rice and toast for 3 minutes, mixing constantly keeping the heat on medium.
Add chicken broth and bring to a boil; once boiling turn to low and simmer for 20 minutes.
Meanwhile you can work on the lamb and sauces. Preheat a cast iron pan and oil well.
Cook the lamb until medium well, about 150-160 internally. Work on the sauces while this cooks.
For the red sauce, blend all ingredients as well as 1 cup of the water the chilis were sitting in for 1-3 min, and pass through a sieve to extract the sauce.
For the white sauce, simply combine all ingredients and mix well.
At this point, rice and lamb should be finished, assemble each plate with half cucumbers, half rice, and lamb on top. Drizzle with white sauce and serve red sauce on the side. Place 2 tomato wedges accordingly.
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