Pish-pash

Name: Pish-pash
Cuisine: Indian
Ingredients: 1½ lb lamb (best neck, ribs or loin); 1½ lb lamb (best neck, ribs or loin); 1½ lb lamb (best neck, ribs or loin); 1½ lb lamb (best neck, ribs or loin); 1 bay leaf; 1 large onion, peeled and chopped; ½ lb/1 heaped cup short-grain rice, well washed; 1 teaspoon salt; 3 whole cloves; 3 whole peppercorns; 1 3-inch stick of cinnamon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

My mother remembers this dish from her childhood in Calcutta and Karachi. She, in turn, gave instructions to the khansamer to make it for me as a child. I still make it on occasions when someone is not feeling too well, since it is very digestible, but, at the same time, delicious.

Ingredients

1½ lb lamb (best neck, ribs or loin)
1 bay leaf</

Asia
Europe
India
United Kingdom
Calcutta
Karachi
Stew
Gluten-free

Method

Cut the meat into chops and trim it of fat and fell. Put the meat into a large saucepan and set it to boil with enough cold water to cover the meat. Put in the bay leaf and onion and cover the pan. Reduce the heat to simmer and cook it for 15 minutes.
Uncover the pan and add the rice, salt and spices. Cover the pan again and bring it to a boil; then reduce it t