👨‍🍳 조리법

1. 1

   In a bowl, combine ground lamb, grated onion, half of the minced garlic, chopped cilantro, cumin, coriander, 1 tsp salt, and 1/4 tsp pepper. Mix well and form into small meatballs (about 1 inch in diameter).

2. 2

   In a large pot, heat vegetable oil over medium-high heat. Brown the meatballs on all sides. Remove meatballs and set aside.

3. 3

   Add the rinsed rice to the same pot and toast for 1-2 minutes until lightly fragrant. Add water or broth, the remaining garlic, remaining salt, and pepper. Bring to a boil.

4. 4

   Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is partially cooked.

5. 5

   While the rice simmers, whisk together the yogurt and egg in a separate bowl until smooth. Gradually temper the yogurt mixture by slowly whisking in about 1 cup of the hot rice liquid. This prevents the yogurt from curdling.

6. 6

   Pour the tempered yogurt mixture into the pot with the rice. Stir gently to combine. Add the browned meatballs back into the pot.

7. 7

   Bring the mixture back to a gentle simmer (do not boil vigorously). Cover and cook for another 30-40 minutes, or until the rice is fully cooked and the meatballs are tender. Stir occasionally to prevent sticking.

8. 8

   In a small pan, melt butter over medium heat. Add dried mint and sauté for about 30 seconds until fragrant. Be careful not to burn.

9. 9

   Serve the Khameer Bob hot, garnished with the mint-infused butter.