celebration-rice-and-sweet-spiced-lamb

🥘 Ingredients

• lamb neck 1 kg
• basmati rice 400 g
• salt
• pepper
• ghee 2 tbsp
• garlic cloves 6
• ginger 50 g
• tomatoes 3
• onion 1
• jalepenos 2
• cilantro 20 g
• cumin seed 1 tbsp
• cinnamon 1 tbsp
• allspice 1 ½ tsp
• water 4 ½ cups
• salt 1 ½ tsp
• pepper
• saffron 3 threads
• water 1 tbsp
• butter 30 g
• cloves 5
• cinnamon stick 3
• water 3 cups
• salt 1 tsp
• raisins 80 g
• apple cider vinegar 2 ½ tbsp
• butter 30 g
• almonds 80 g
• salt
• cilantro 5 g
• parsely 10 g
• yogurt 150 g
• cilantro
• parsely

1. 1

   Pat dry lamb neck in large pieces. Soak basmati rice in water for at least 30 minutes Season with salt and pepper Heat ghee and sear the lamb, remove Add garlic cloves , ginger , tomatoes , onion , jalepenos , and cilantro in food processor until chopped Transfer garlic puree into pan and cook until fragrant Add ground cumin seed , cinnamon , allspice cook for 30s Return lamb to pan with water , salt and pepper Bring to boil cover and transfer to oven 165C° Cook for 3 hours Remove lamb from oven and baste with juices. Return to oven uncovered for 30 minutes basting 1 time in between Remove when lamb is brown and sauce thickened Remove from oven In last 30 minutes make the rice Drain rice Add saffron to water of hot water, let sit for 10 minutes Add butter , cloves , cinnamon stick cook until butter melts Add rice to pan and coat with butter Add boiling water and salt and bring to boil. Cover and cook on low for 15 minutes Turn heat off and cook for 15 minutes Add raisins , apple cider vinegar let plump up In butter brown almonds and salt Stir in raisin misture, chopped cilantro and parsely Open rice and pour in saffron water to stain some of the rice, stir gently Transfer 2/3 of lamb sauce and lamb into bowl, remove bones Whisk yogurt , cilantro , parsely in remaining sauce for gravey Spoon half half of rice on serving plate, top with half the lamb mixture, and repeat. Top with nut garnish