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Lamb raan with minted rice

  • 0:30 Prep
  • 8:15 Cook
  • 6 Servings

Ingredients

  • 1/2 cup plain Greek-style yoghurt
  • 1 teaspoon ground turmeric
  • 2 tablespoons ground cumin
  • 2 teaspoons cracked black pepper
  • 1 teaspoon salt
  • 2 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • 2 tablespoons garam masala
  • 2 teaspoons dried chilli flakes
  • 1.5kg easy-carve leg of lamb
  • 1 cinnamon stick
  • 5 slices fresh ginger
  • 3/4 cup plain Greek-style yoghurt, extra
  • 1 bunch English spinach, steamed
  • Lemon wedges, to serve

Minted rice

  • 1 1/2 cups basmati rice, rinsed
  • Large pinch of saffron threads
  • 1/3 cup fresh mint leaves, chopped
  • 1/3 cup flaked almonds, toasted

Equipment

  • 5.5-litre slow cooker

Method

  • 1
    Combine yoghurt, turmeric, cumin, pepper, salt, garlic, juice, garam masala and chilli in a bowl. Cover lamb with mixture.
  • 2
    Place cinnamon stick and ginger in slow cooker. Add 1 cup water. Top with lamb. Cover. Cook on high for 4 hours (or low for 8 hours) or until lamb is tender.
  • 3
    Remove lid. Cook for a further 15 minutes.
  • 4
    Meanwhile, make Minted Rice; Place rice and saffron in a saucepan. Add 2 1/4 cups water. Bring to the boil. Cover. Reduce heat to low. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork. Cover. Stand for 10 minutes. Add mint and almonds. Season. Toss to combine.
  • 5
    Serve lamb with rice, extra yoghurt, spinach and lemon wedges.

Source: taste.com.au

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