Ottolenghi to the rescue! kosheri & spicy minced beef.
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Ingredients
4
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Preparation
Preparation15 min
Cook time25 min
- Place the lentils in a large sieve and wash them under cold running water. Transfer to a large saucepan, cover with plenty of cold salted water and bring to the boil.
- Reduce the heat and simmer for 25 minutes. The lentils should be tender but not mushy. Drain in a colander and leave to one side to keep warm.
- Heat the oil in a large frying pan, add the onions and sauté over medium heat for around 20 minutes until dark brown. Transfer to kitchen paper to drain and keep warm.
- Rinse the rice and drain well. Melt the butter in a large saucepan over a medium heat. Add the raw vermicelli or noodles, stir and continue frying and stirring until they turn golden brown.
- Add the drained rice and mix well until it is coated in the butter. Now add the stock (with or without the chicken jelly included), nutmeg, cinnamon and pepper.
- Stirring all the time to prevent the rice sticking, bring to the boil, cover and reduce the heat to a minimum and simmer for 12 minutes.
- Turn off the heat, remove the lid, cover the pan with a clean tea towel and put the lid back on. Leave like that for around 5 minutes, which helps to make the rice light and fluffy.
- To serve, lightly break up the rice with a fork and add the lentils and most of the onions, taste for seasoning and adjust accordingly. Top the rice with the remaining onions.
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