Friday - - RECIPE CARDS -

Prep time overnight plus 30 mins Cook­ing time 3 hours Serves 8


1½kg bone­less lamb shoul­der, cut into 2cm cubes

5cm piece gin­ger, finely grated 3 clove gar­lic, crushed

2 fresh red bird’s-eye chill­ies, finely chopped

280g greek-style yo­gurt

2 tbsp coarsely chopped fresh co­rian­der, plus ½ cup ex­tra

3 tsp garam masala

¼ tsp ground turmeric

½ tsp ground chilli pow­der

1 tsp sea salt

80g ghee or but­ter

140g flaked al­monds

55g sul­tanas

3 large brown onions, sliced thickly 250ml wa­ter

500g bas­mati rice, half-cooked Large pinch saf­fron threads

2 tbsp hot milk


Com­bine lamb, gin­ger, gar­lic, chilli, yo­gurt, co­rian­der, spices and salt in a bowl. Cover; re­frig­er­ate overnight. Heat half the ghee in a saucepan over medium heat; fry al­monds and sul­tanas un­til browned lightly. Re­move with a slot­ted spoon.

Heat re­main­ing ghee in same pan over medium heat; cook onion, cov­ered, 5 mins or un­til soft. Re­move lid; cook an­other 5 mins or un­til onion is browned lightly. Re­move half the onion from pan.

Add lamb mix­ture to pan; cook, stir­ring, un­til lamb is browned lightly. Add the wa­ter; bring to the boil. Re­duce heat; sim­mer, cov­ered, over low heat, stir­ring oc­ca­sion­ally, 1 hour. Re­move lid; sim­mer, un­cov­ered, a fur­ther 30 mins or un­til lamb is ten­der. Sea­son to taste.

Com­bine saf­fron and milk in a small bowl; stand 15 mins.

Pre­heat oven to 180°C.

Spread half the lamb mix in an oiled 3.5l oven­proof dish; top with half the rice, then re­main­ing lamb and rice. Driz­zle saf­fron milk mi over; cover tightly with oiled foil and lid. Bake 40 mins or un­til rice is ten­der.

Serve topped with re­heated re­served onion, al­mond, co­rian­der.

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