Indian Spiced Rice

Ingredients

• 600 g lamb shank, deboned
• 3 onions
• 3 tbsp oil
• 2-3 tbsp curry powder
• 250 ml white wine
• 250 g Basmati rice
• Salt
• 1 cinnamon stick
• 5 cloves
• 5 cardamom pods
• 1 packet saffron
• Pepper
• 2 tbsp crème fraîche

Instructions

1. 1.

   Wash and pat dry the lamb, then cut into cubes. Peel and cube the onion. Heat oil in a pot and brown the lamb on all sides. Add onions and curry powder, sauté briefly, deglaze with white wine, cover and simmer for 40 minutes.

2. 2.

   Cook half of the basmati rice in boiling salted water with cinnamon, cloves, and cardamom for 15 minutes. Cook the other half in salted water with saffron. Season the lamb with salt and pepper, stir in crème fraîche. Drain the rice, combine both portions, and serve over the lamb curry.