Ingredients
- 15ml veg oil
- 800g lamb leg cut into a 6cm dice
- 1 onion, peeled and diced
- 4 cm ginger peeled and diced
- 1 green chilli, chopped
- 1 bulb of garlic, halved
- 2 lemons, halved
- 200ml natural thick yoghurt
- 1 tbs turmeric
- 1 tbs cumin powder
- 1 tbs coriander ground
- 3 cloves garlic
- 2 chillies
- 1 onion diced
- 1x 400g chopped tomatoes
- 200ml lamb or beef stock
- 25g butter
- 1 small bunch coriander chopped
- 15ml veg oil
- 200g basmati rice
- ½ tsp cumin seeds
- 1 cinnamon stick
- ½ tsp turmeric
- 2 cloves
- 4 cardamom pods, crushed
- 1 bay leaf
- 1 onion, peeled and sliced
- pinch saffron
- 500ml water
- 25g butter
Method
Pre heat oven to 160ºc
Place the onions, garlic and chilli into a large roasting tray and lay the lamb on top.
Place all the spices into a bowl and mix with the yoghurt.
Squeeze the lemon halves over the lamb and throw the skins in along with the halved garlic bulb.
Pop in the oven for 2 hours,
For the rice: pour the oil into a frying pan and place over a medium low flame. Heat the spices so they become aromatic then add the onion and cook for 5 minutes or so until it becomes golden. Add the rice and 500ml water, cover with a cartouche or a lid and cook for 20 minutes in the oven, alongside the lamb.
Remove the lamb from the oven and place the meat on the side to rest.
Add the butter and coriander to the pan to finish the sauce.
Garnish both the lamb and the rice with coriander and serve.
Ingredients
- 15ml veg oil
- 800g lamb leg cut into a 6cm dice
- 1 onion, peeled and diced
- 4 cm ginger peeled and diced
- 1 green chilli, chopped
- 1 bulb of garlic, halved
- 2 lemons, halved
- 200ml natural thick yoghurt
- 1 tbs turmeric
- 1 tbs cumin powder
- 1 tbs coriander ground
- 3 cloves garlic
- 2 chillies
- 1 onion diced
- 1x 400g chopped tomatoes
- 200ml lamb or beef stock
- 25g butter
- 1 small bunch coriander chopped
- 15ml veg oil
- 200g basmati rice
- ½ tsp cumin seeds
- 1 cinnamon stick
- ½ tsp turmeric
- 2 cloves
- 4 cardamom pods, crushed
- 1 bay leaf
- 1 onion, peeled and sliced
- pinch saffron
- 500ml water
- 25g butter
Method
Pre heat oven to 160ºc
Place the onions, garlic and chilli into a large roasting tray and lay the lamb on top.
Place all the spices into a bowl and mix with the yoghurt.
Squeeze the lemon halves over the lamb and throw the skins in along with the halved garlic bulb.
Pop in the oven for 2 hours,
For the rice: pour the oil into a frying pan and place over a medium low flame. Heat the spices so they become aromatic then add the onion and cook for 5 minutes or so until it becomes golden. Add the rice and 500ml water, cover with a cartouche or a lid and cook for 20 minutes in the oven, alongside the lamb.
Remove the lamb from the oven and place the meat on the side to rest.
Add the butter and coriander to the pan to finish the sauce.
Garnish both the lamb and the rice with coriander and serve.