LAMB RICE
in the Pressure Cooker
This evening, I am preparing lamb rice with the pressure cooker. There is another 2 pieces of lamp chops in the freezer. I had thawed and marinated the meat the night before with seasalt, mirin, shoyu, dark sauce and brown rice vinegar.
This is a simple dish to prepare. :D
3 Simple Steps :
1. Cook the Lamb.
2. Fry the Grains.
3. Add the Rest.
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1. Cook the Lamb.
Place the marinated lamb in the pressure cooker pot.
Pour in whatever marinate that is left in the container.
Add a little bit of water. About half a small cup.
Close lid and turn the flame on.
I'm sorry I have to omit the photo for this step.
I'm sorry I have to omit the photo for this step.
2. Fry the Grains.
Meanwhile, I'm sauteing garlic, onions and
ginger in sesame seed oil in my 2nd pressure cooker pot.
Add mustard seeds. Add half a cube of mushroom stock.
The aroma is just simply amazing. :D
Take a deep sniff ... Can You smell that???
Ooohhhh ...
Add the Rice Grains.
I am using two portions of brown rice
to one portion of white.
Add seasalt and organic shoyu.
Fry Fry Fry.
3. Add the Rest.
Toss in the carrots and mushrooms.
Add the required amount of water.
The lamb should be ready by now.
Remove and place on top of the rice grains.
Toss in some coriander leaves and
a handful of dried chillies (pre-soaked).
Close the lid.
Allow the pressure cooker
to take over from here.
Ta--dahhh!
When the red button drops to indicate
that the contents are ready, leave it for another
20 minutes or so before opening the lid.
The whole house now smells yummy!
This is Justine's plate. :D
I had my one shake of The Green Drink this morning,
flour noodles for lunch and lamb rice for dinner.
To Sum Up
1 shake & 2 meals
No Juice. Fruit. Hemoberry. Water. Milo. Chrysanthemum Tea.
Time of Posing : Wed 17/11 @ 2:09pm
