Chicken Majboos

• 3 tablespoons olive oil
• 1 onion large, chopped
• 1 clove garlic minced
• 3 cardamom pods
• 1 cinnamon stick
• 1/4 teaspoon cumin ground
• 1 1/2 pounds lamb cubed
• salt
• 1 pound tomatoes ripe
• 1/4 cup low fat yogurt
• 1 serrano pepper optional
• 1 cup rice uncooked, soaked
• pepper to taste

1. Saute the onion in the olive oil until soft and transparent. Stir the spices into the oil to release the flavors. Cook for a minute or two.
2. Raise the heat and add the lamb, sprinkling with salt. Saute until browned on all sides.
3. Whirl the fresh tomatoes in a food processor or blender until nearly smooth, and add to the meat. Stir in the water, yogurt, garlic and serrano pepper. Taste and adjust the seasoning. Cover and simmer about 2 hours until the meat is tender. The tomato sauce will reduce somewhat.
4. After cooking 2 hours, measure the liquid. The amount of rice that needs to be added is based on the amount of liquid. Example: If sauce has 2 cups of liquid; then add 1 cup of rice. Can add more water if needed. Add rice and bring back to a boil. Cover saucepan with a dish towel (to absorb moisture) and replace lid. Simmer for approximately 20 minutes until moisture is gone and rice is done- do not stir.

olive oil, onion, garlic, pods, cinnamon, cumin ground, salt, tomatoes, yogurt, serrano pepper, rice, pepper

Taken from www.yummly.com/recipe/CHICKEN-MAJBOOS-1652090 (may not work)