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    Thursday, June 11, 2015

    Lentil Rice & Shrimps recipe


    1 Cup mung bean (eyed - green lentils)
    1 1/2 Cup basmati rice
    1/2 Kg shrimps, peeled and deveined, tail-on
    2 Tablespoons ground spices (cinnamon, cardamom, turmeric)
    2 Tablespoons dried dill
    4 Tablespoons olive oil
    4 Tablespoons clarified butter
    2 Onions, chopped
    4 Garlic cloves, minced
    1/2 teaspoon saffron
    1 Dried lemon, whole (Omani Lumi)
    2 Chili pepper (optional)
    1 Tablespoon tamarind paste
    Tomato and coriander, chopped for garnish


    - Rinse and drain lentils. Rinse and soak rice in water for 30 minutes.
    - Rub shrimps with 1 tablespoon of spices and I tablespoon of dill, season with salt. Cover and refrigerate for an hour.
    - Heat 2 tablespoons of each olive oil and clarified butter in a pan over medium heat. Add 1 onion, garlic. Sauté for 2minutes or until golden brown.
    - Add lentils, the remaining quantity of spices and dill. Stir until well combined.
    - Crush saffron, mix with stock, add it to the lentils.
    - Poke a hole in the dried lemon, using the edge of a small sharp knife.
    - Add the lemon and the peppers to the lentils mixture.
    - Drain rice; add it to the mixture, stirring constantly.
    - Let come to a boil, lower the heat, cover and let simmer for 20 minutes or until fully cooked.
    - Heat the remaining quantity of oil and clarified butter in another pan over medium heat; add the remaining onions and sauté for 5 minutes or until golden brown.
    - Add shrimps and tamarind paste. Cook for 7 minutes, stirring frequently.
    - Serve lentils and rice mixture in a big plate with shrimps on top. Garnish with chopped tomatoes and coriander.
    Usually prepared with dried shrimps, but we used fresh shrimps for a twist.

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    Item Reviewed: Lentil Rice & Shrimps recipe Rating: 5 Reviewed By: Mrs. Chef
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