Mutton Koshari-Style Rice Bowl

INGREDIENTS

• 600g Mutton Shoulder
• 300g Rice
• 100g Macaroni
• 160g Brown Lentil
• 240g Chickpea
• 2 Onion
• 8 cloves Garlic
• 6 tbsp Cooking Oil
• 4 Tomato
• 4 tbsp Tomato Paste
• 4 tbsp White Vinegar
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 2 tsp Paprika
• 1 tsp Chilli Flake
• 2 tsp Salt
• 1 tsp Black Pepper

STEPS

1. 1

   Rinse 160g of brown lentil and 240g of chickpea separately. Soak the chickpea in plenty of cold water for at least 8 hours, then drain. Put the soaked chickpea in a saucepan, cover with fresh water, and simmer for 45 to 60 minutes until tender. Drain and keep separate from raw mutton.

   ⏱ 45 min

2. 2

   Put the drained 160g of brown lentil in a saucepan with fresh water and simmer for 20 to 25 minutes until tender but intact. Drain and set aside.

   ⏱ 20 min

3. 3

   Heat 1.98 tbsp of cooking oil in a heavy pot over medium heat. Add 2 onions (finely sliced) and cook for 10 to 12 minutes until deep golden brown. Transfer the onion to a plate, leaving the oil in the pot.

   ⏱ 10 min

4. 4

   Season 600g of mutton shoulder with 1 tsp of salt and 0.5 tsp of black pepper. Add it to the hot pot and brown for 8 to 10 minutes, turning occasionally. Add 8 cloves of garlic (minced), 2 tsp of ground cumin, 2 tsp of ground coriander, and 2 tsp of paprika, then stir for 1 minute.

   ⏱ 8 min

5. 5

   Add enough water to cover the mutton, bring to a boil, then cover and simmer gently for 55 to 65 minutes until the mutton is tender. Check that the thickest pieces reach at least 63°C, then rest them for 3 minutes before serving.

   ⏱ 55 min

6. 6

   While the mutton cooks, rinse 300g of rice until the water runs mostly clear. Cook it in salted boiling water for 12 to 15 minutes until tender, then drain well and keep covered.

   ⏱ 12 min

7. 7

   Boil 100g of macaroni in salted water for 7 to 9 minutes until tender. Drain and set aside.

   ⏱ 7 min

8. 8

   For the tomato sauce, heat 1.98 tbsp of cooking oil in a small saucepan. Add 4 tomatoes (finely chopped), 4 tbsp of tomato paste, 1 tsp of chilli flake, and 1 tsp of salt, then cook for 8 to 10 minutes until thick. Stir in 4 tbsp of white vinegar and simmer for 1 minute.

   ⏱ 8 min

9. 9

   Assemble each bowl with cooked rice, macaroni, brown lentil, chickpea, and mutton. Spoon over the tomato sauce, top with the fried onion, and serve hot.