Tuesday, October 11, 2011
Guruch Lagmon (Rice with gravy)
"Guruch Lagmon" is prepared just as regular "Lagmon", but instead of noodles, it is served with rice. The gravy which is often called "Say" is easy to cook, but so yummy and flavorful. If you can find, you can also add fresh baby bean sprouts, that will give an extra special flavor to the gravy. Today I cooked gravy without cabbage and turnip, as I couldn't find them at home, but that didn't affect to the taste. So enjoy the recipe!
2 cups of rice
1 tsp of clarified butter
300 gr of meat (lamb, beef or chicken)minced or cut in long thin strips
80 ml of vegetable oil
2 small onions, peeled and sliced
50 gr of cabbage, shred
1 tomato, peeled and chopped
2 tbsp of tomato paste/sauce
1 turnip, peeled and cut in thin strips
1 carrot, peeled and cut in thin strips
1 capsicum, cleaned from seeds and cut in long strips
Fresh chopped coriander and dill
4-5 cloves of garlic, cut in small cubes
Salt to taste
1 tsp of cumin seeds
1 tsp of fresh ground pepper
1 tsp of ground coriander
Put the rice in to the boiling water and cook until soft, but not mushy(stir occasionally). Drain all the water (if there is any) and add in salt, 1 tsp of clarified butter and mix well. Set aside.
Heat up oil and fry meat(I used chicken)over high heat,until nice golden color. Add in onions and fry until onions are transparent. Add in carrot and capsicum, fry for about 1 min, then add in tomato, tomato sauce, garlic and spices. Fry for about 5-6 min. Add in 450 ml of water. Bring to boil and then lower the heat. Let it simmer for 20 min, add in salt and take from heat.
Serve putting some rice and topping it with gravy, sprinkle some fresh chopped greens and enjoy!