Ingredients for 4 persons
- 1 big bag of frozen sweet peas or 2 big cans of sweet peas (500 grs)
- 350 grs lamb cutlets
- 1 bunch of fresh cilantro
- 8 crushed garlic cloves
- 150 grs of thin vermicelli
- 1 cup of rice
- 1 small onion
- 2 garlic’s cloves
- 2 cinnamon sticks
- 2 laurel leaves
- 4 pieces of ground pepper
- 3 tbsps. vegetable oil or butter
- Cinnamon, pepper, nutmeg, clove, salt
Put the meat in a pressure cooker with 2 tbsps. of salt, 1/5 small onion, 1 garlic clove, 1 cinnamon stick,1 laurel leaf, 2 pieces of ground pepper. Cover with water and let it boil without closing the lid. With a streamer spoon, remove the fat accumulating on the surface till it disappears. Throw the water, clean the cooker and re-place the cutlets, cover with water and add 1/5 small onion, 1 garlic clove, 1 cinnamon stick, 1 laurel leaf, 2 pieces of ground pepper and a bit of salt. Set the alarm for 45 minutes. When it’s done, put the meat in a streamer then grill in a pan with 1 tbsp. of butter or oil. Reserve in a plate. Stream the juice and leave on the side.
In a pot, put the garlic and the coriander and stir till they turn golden. Add the meat then the sweet peas and cover with the meat juice. Let it boil for 25 minutes on a medium fire.
In another pot stir the vermicelli with oil until grilled then add the rice. Stir till it sticks together then add 1 cup of water and salt. Reduce the fire when it boils and let it cook until you see holes in the rice.