Saffron roast lamb

Joburg-based event planner Faathima Manjoo shares the much-loved recipe that will star on her family’s Eid table this year

“My family will once again enjoy one of the most famous dishes you’re likely to find on many Eid tables. Each family’s recipe differs and I’ve adapted mine to keep our meal interesting yet familiar, a modern version of an old favourite to keep people of all ages happy and satisfied.”

@fatzmanjoo

FAATHIMA MANJOO’S ROAST GARLIC LAMB WITH SAFFRON CREAM

Serves 6

EASY

GREAT VALUE Preparation: 20 minutes, plus 1 hour’s marinating time Cooking: 45 minutes

vinegar 2T leg of lamb 5 slices, about the size of your palm butter, for dotting olive oil, for drizzling fresh herbs, to garnish

For the marinade, blend: sour milk ½ cup plain double-cream yoghurt ½ cup fried onion 1 cup garlic 3 cloves fresh ginger a thumb-sized piece, peeled lemon ½ juiced

Woolworths lamb rub 5t

(this ingredient makes it better than your grandma’s!) rough red chilli flakes 1t saffron a few strands salt, to taste

For the saffron cream: garlic 1 head butter 60 g white onion soup powder 2t coconut cream ½ cup fresh cream 2 cups saffron a few strands salt ½t crushed red chilli flakes ½t

1 Mix the vinegar with enough water to cover the meat. Soak the lamb in the mixture for 15 minutes, then rinse well and drain. 2 Blend the marinade ingredients to make a fine paste. 3 Rub the lamb with the marinade and dot each piece with butter. Place in a roasting pan, then marinate in the fridge for at least an hour or overnight. 4 Remove the lamb from the fridge an hour before cooking. Coat the base of a flat-bottomed saucepan with cooking spray, then add the lamb in a single layer. 5 Drizzle generously with olive oil, cover and cook over a medium-low heat for 40 minutes. After 20 minutes, turn the lamb.

Add a little water if necessary.

6 To make the saffron cream, remove the outer skin of the garlic, drizzle with olive oil and roast in the oven at 180°C for 20 minutes, or until the garlic oozes out easily when pressed. 7 Place the garlic in a pan with the butter and sauté lightly.

Mix the soup powder with the coconut cream until smooth, then add to the pan with the cream and saffron. Season to taste and add the chilli flakes. Pour the hot cream over the lamb. Garnish with fresh herbs to serve.

Cook’s note: Shred the leftovers to make a sandwich with mayo, tomato and lettuce.