Fasting goat or lamb congee recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Ground goat or lamb meat - 100 grams
  2. Rice or Basmati rice - 1 cup
  3. Split bengal gram - 1/4 cup
  4. Fenugreek seed - 1 teaspoon (tsp.)
  5. Broken wheat - 1/4 cup
  6. Finely chopped onion - 1
  7. Finely chopped tomato - 2
  8. Finely chopped green chili - 5
  9. Coriander leaf - 20
  10. Mint leaf - 20
  11. Ginger paste - 2 teaspoon (tsp.)
  12. Garlic paste - 2 teaspoon (tsp.)
  13. Grated coconut - from 1/2 coconut or 1 cup
  14. Cinnamon stick - 2 inch (broken into pieces)
  15. Cloves - 4
  16. Oil - 2 tablespoon (tbsp.)
  17. Salt - 2 teaspoon (tsp.)

PREPARATION:

  1. -- Making coconut Milk --
    1. Add 1 cup of water and grind the coconut and squeeze the coconut thick milk and keep it aside.
    2. Now add 1 1/2 cup of water to the coconut and squeeze the coconut milk and keep it aside.
  2. Soak split bengal gram, fenugreek seeds, wheat separately for 3 hours in water. Drain and keep it aside.
  3. Heat 1 teaspoon (tsp.) of oil add the ground goat or lamb meat, 1 teaspoon (tsp.) ginger paste, 1 teaspoon (tsp.) garlic paste. Cover, Simmer and cook for 3 - 5 minutes.
  4. Remove the cover, add 1 teaspoon (tsp.) oil, cloves, cinnamon stick, onion and cook for 3 minutes.
  5. Now add 1 teaspoon (tsp.) ginger paste, 1 teaspoon (tsp.) garlic paste, tomato, coriander leaves, mint leaves, green chili and cook for 3 minutes.
  6. Now add the coconut milk (which we made second time), soaked wheat, fenugreek seed, split bengal gram, 1 cup of water and bring to boil.
  7. Now add rice, 7 cups of water, salt to taste simmer and cook until the rice is done. NOTE: Time to time stir and make sure it does not get burnt.
  8. Now add the thick coconut milk and cook for 2 minutes. Remove from heat and serve.

NOTES:




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