2 weeks ago
A perfect main dish for iftar, really rich and succulent, everyone will enjoy it, goes excellent with a side of yogurt cucumber salad and fattoush salad.
To make this you’ll need:
- leg of lamb
- spices: cinnamon stick, cardamom seeds, bay leaves, black pepper seeds.
- large onion
- Seven spices and cinnamon
Place your spices except the seven spices and cinnamon, slice the onion and place in the pan then add your leg of lamb, I add salt in the end after the meat is cooked because if you add it in the beginning it will dry off the meat.
I used a regular pan that I filled enough water to cover the top of the leg, it took me around 3h 30m on low simmer for it to cook. You can use a pressure cooker as well which will take around 1h 30m but my cooker was too small so I ended up doing it the regular way. The reason why I chose to boil it first is because I want to use the stock to make the rice.
When your lamb is cooked place it on a baking dish, rub it with olive oil, seven spices, cinnamon and salt, in a previously heated oven 250 C place it for about 15 min it will char and smell amazing!
For the rice you’ll need:
- 4 cups of rice ‘wash well and soak for about 20min’
- 1 onion finely sliced
- 400g beef mince
- meat stock ‘reserved from the leg of lamb’
- 1 cup pine nuts
In a pan heat some oil and fry the onions until nice and translucent, add the meat, spices and salt then keep on breaking it down with a wooden spoon until nicely seperated, when meat is fully cooked add the rice and cook for about a minute then add the stock, it should be on top of the level of the rice by 1cm. I let it boil vigorously until the water level goes down then put the lid on and let it finish cooking until the rice fluffs.
Fry the pin nuts in a little bit of oil and set aside.
To plate, first place your rice in a big serving dish making a small hole in the middle and place the leg of lamb on it, finally place the pine nuts on the side and enjoy!
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