Gluten free Cochin Cholent

This feeds about 8 people - due to the way the meat falls and the rice

I first came across this dish when speaking with a colleague some years ago when she described a stew her Grandmother (from Cochin) made when she was a child. I had to play with the quantities until I found, what felt like, a marriage of the meat and spice. I thought the sourness might be lime for but was told no - it was definitely vinegar. I was also told if time were hard then some partly cooked chickpeas could be added.

900g (2lb) boneless lamb (mutton if possible)
200g (7oz) onions
450g (1lb) carrots
10 cloves garlic
1 ½tsp chilli powder
1 tsp black peppercorns
2 tsp coriander seeds
1 tsp turmeric
4 bay leaves or curry leaves
250ml (9fl oz) (1 cup) vinegar *
250ml (9fl oz) (1 cup) water
60ml (2fl oz) 4 tbsp vegetable oil
450g (1lb) long grain rice
Some cotton muslin or cheesecloth or clean net curtain for the rice

*(I use a white vinegar one could use rice vinegar if kosher one available)

Cube the lamb, and slice the onions and the garlic. Cut the carrots into large chunks

In a large oven proof casserole dish (which has a lid) heat the oil, add the meat, onions, spices and garlic and fry until browned, stirring occasionally. This will also take the raw flavour off the spices and make them more rounded.

Add the carrots, water and vinegar. Tie the rice up loosely in the cloth so it has room to expand but does not leak out - use string. Bring to the boil

Place in a pre-heated oven overnight at 150ºC, fan oven 130ºC, 300ºF, Gas Mark 2, Slow Oven.

You can of course cook this as a sweet and sour type curry for everyday use by using a moderate oven about 3hours ie 175ºC, Fan 155ºC, 350ºF, Gas Mark 4, Moderate oven or gently on the top of the hop

Cochin Cholent - Naturally Gluten Free