Upma

Roasted semolina porridge cooked with ghee, mustard seeds, vegetables, and curry leaves until fluffy and dry.

Ingredients

• 500g lamb shoulder
• 1 cup roti
• 2 tsp minced garlic
• 2 tsp red chili powder
• 2 tbsp neutral vegetable oil
• 2 ripe tomatoes, chopped
• a handful of fresh mint, chopped
• tamarind paste, for serving

Instructions

1. 1

   Gather and prep the basmati rice and lamb shoulder, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the crushed green cardamom pods and potatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the lamb shoulder, season with ground turmeric, and cook until just done, about 15 mins.

5. 5

   Warm the basmati rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the basmati rice and spoon the cooked mixture over the top.

7. 7

   Drizzle with lemon wedges and finish with a sprinkle of cilantro.

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