Recipe of the Day
Harries - Lamb Pottage
Wheat is usually used instead of rice in preparing this dish, but for many rice makes for a richer dish. Serves about 8.
- 1 1/2 cups rice
- 5 quarts water
- 2 pounds lamb with bones, cut into pieces
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cardamom
- 2 teaspoons salt
- 3 tablespoons butter, melted
Place rice in half of the water then allow to stand for 4 hours.
Place lamb, spices and the remaining water in a saucepan and bring to a boil, then cook over medium low heat for about 2 1/2 hours, removing any froth that rises from the meat, or until the meat is very well cooked and falling off the bone, adding more water if necessary. Add soaked rice with its water and salt to boiled lamb, then cook for another 1 hour or until both rice and meat are well cooked, stirring often and adding more water if necessary. Remove from heat and allow to cool enough so that bones can be removed. Place in processor and process into paste. Return mixture to saucepan and heat over low heat, stirring all the time. Place in a bowl and spread butter over top and serve.