1/2 tsp saffron threads
6 oz (175 g) basmati rice
2 tbsp oil
1 onion, finely chopped
1 oz (25 g) cashew nuts
1/2 oz (15 g) blanched almonds
1 tbsp raisins
1 clove garlic, peeled and chopped
1 tsp cumin seeds
pinch cayenne pepper
1 lb (450 g) shoulder of lamb, trimmed and cubed
2 inch (5 cm) piece cinnamon stick
4 cloves
2 cardamom pods, seeds removed
pinch freshly grated nutmeg
5 fl oz (150 ml) chicken stock
3 tbsps natural yogurt
6 oz (175 g) basmati rice
2 tbsp oil
1 onion, finely chopped
1 oz (25 g) cashew nuts
1/2 oz (15 g) blanched almonds
1 tbsp raisins
1 clove garlic, peeled and chopped
1 tsp cumin seeds
pinch cayenne pepper
1 lb (450 g) shoulder of lamb, trimmed and cubed
2 inch (5 cm) piece cinnamon stick
4 cloves
2 cardamom pods, seeds removed
pinch freshly grated nutmeg
5 fl oz (150 ml) chicken stock
3 tbsps natural yogurt
method
1. Dissolve the saffron in 3 tbsps boiling water.
2. Boil the rice in salted water for 10 - 15 minutes. Drain and reserve.
3. Heat the oil in an oven proof casserole and fry the onions until golden brown. Remove with a slotted spoon and drain on absorbent paper.
4. Add the nuts and raisins and cook until golden. Remove. Add the garlic, cumin, cayenne and the lamb and cook, stirring,
until the lamb is sealed on all sides.
5. Add the remaining ingredients, stirring in the yogurt one spoonful at a time until combined.
6. Stir in the saffron liquid and bake at Mark 5 (190°C) 375°F for 10 - 15 minutes.
7. Stir in the rice and cook for a further 20 - 25 minutes until the meat is tender. Serve sprinkled with the reserved onions, nutsand raisins.
2. Boil the rice in salted water for 10 - 15 minutes. Drain and reserve.
3. Heat the oil in an oven proof casserole and fry the onions until golden brown. Remove with a slotted spoon and drain on absorbent paper.
4. Add the nuts and raisins and cook until golden. Remove. Add the garlic, cumin, cayenne and the lamb and cook, stirring,
until the lamb is sealed on all sides.
5. Add the remaining ingredients, stirring in the yogurt one spoonful at a time until combined.
6. Stir in the saffron liquid and bake at Mark 5 (190°C) 375°F for 10 - 15 minutes.
7. Stir in the rice and cook for a further 20 - 25 minutes until the meat is tender. Serve sprinkled with the reserved onions, nutsand raisins.
serving amount
serves 4
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