Bhratti (curried lamb and rice)

Definitely Indian in inspiration, although probably not an “authentic” Indian recipe. Serve with chutneys and a cucumber salad. Yu can use beef in place of the lamb, but the result won’t be as good.

2c basmati rice, not rinsed
2 medium onions, diced
2 TB of hot or mild curry powder, or a mix, according to your taste
4c water
1 tsp salt
1 lb ground lamb
1/4c oil
1/2 chopped fresh basil

You’ll need a large saute pan (12″) or skillet with a tight-fitting cover. Heat the oil over medium high heat. Add the onions and cook, stirring, until just starting to brown. Add the lamb and curry powder and cook, stirring, until the lamb is cooked though. Pour mixture into a sieve set over a bowl and let drain. Return the oil that you just drained to the pan over medium heat. Add the rice and stir until coated with oil and translucent, a few minutes. Add the water and salt, bring to the simmer, and cover. Cook over low heat until water is absorbed, about 15 min. Stir in the lamb mixture and the basil and cook for a few more minutes before serving.

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