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| What You Need: |
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½ teaspoon saffron
2 cups water
1 cup raw rice
3 tablespoons butter
1 medium-size onion, thinly sliced
1 small clove garlic, minced
½ green pepper, seeded and chopped fine
2 tablespoons flour
2 cups beef bouillon
½ cup chopped tomatoes
1 large bay leaf
8 sprigs parsley
1 pinch thyme
2 whole cloves
Dash of mace
Salt and pepper to taste
3 cups cooked lamb, cubed
3 not-quite-ripe bananas
1 tablespoon butter
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| How To Cook: |
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1. Dissolve the saffron in ¼ cup water. Pour into a covered casserole. Add 1¾ cups water, 1 tablespoon butter, and the rice.
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2. Cook, covered, in the microwave oven for 15 minutes or until tender, stirring occasionally. Set aside.
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3. In another covered casserole put the 2 tablespoons butter, onion, garlic, and green pepper. Cook, covered, 5 minutes in the microwave oven.
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4. Sprinkle the flour on top and stir in. Gradually stir in the bouillon. Cook, covered, in the microwave oven, stirring several times, until the mixture is thick and smooth.
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5. Add the tomatoes and seasonings, stir, and cook 5 minutes more, covered. Stir in the meat and heat well. Let stand at least an hour or overnight to ripen.
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6. When ready to serve, reheat the rice and the curry separately. Do not let the curry curdle. Stir as is needed. Put the rice on a serving platter and top with the curry.
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7. Cook the banana slices in 1 tablespoon butter 4 to 5 minutes. Place around the curry. Serve.
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