Arabic Roast Lamb Leg and Rice

September 1, 2017

A roast of any kind always makes a great table centrepiece, whether it is dressed to impress or straight out of the oven without a care in the world.

 

This Arabic lamb and rice dish is simply perfect for an Eid Party. 


Ingredients


For the lamb


1 leg of lamb 
1 large spoon of salt
1 tea spoon of cinnamon
1 tea spoon of black pepper
1 tea spoon of white pepper
1 tea spoon of nutmeg
1 tea spoon of cardamon
2 bay Leaves 
1 cinnamon stick
4 large spoons of honey
4 glasses of water

 

Method:

 

* In a very deep baking tray place the leg of lamb and rub with salt
* In a small bowl mix all the spices – cinnamon, pepper, white pepper, nutmeg and cardamon – and sprinkle on the lamb
* Add the bay leaves, the cinnamon sticks, honey and leave to marinate for couple of hours in the fridge
* Four hours before you need to serve, add the water and cover the tray with foil
* Roast the leg in a preheated fan oven, at 220 degrees, for an hour and a half
* Remove the tray from the oven and turn the leg to the other side, cover with foil and leave in the oven for another 2 hours at a reduced temperature, 180 degrees
* Check the water level every half an hour and if necessary add hot water
* Once ready leave to rest for 10 minutes, then remove the meat from the bone and shred into small pieces
* Serve hot on a bed of rice with nuts — the recipe for this is below
* Garnish with another sprinkle of nuts on top
* Keep the sauce and use it as gravy 

 

For the rice

 

500g of basmati rice 
100g of pistachio nuts 
100g cashew nuts 
100g of pine kernels 
100g of almonds 
1 large spoon of vegetable oil to fry the nuts
1 large onion peeled and diced
1 tea spoon of cinnamon
1 tea spoon of black pepper
1 tea spoon white pepper
1 tea spoon of nutmeg
1/2 tea spoon of cardamon
1 tea spoon salt
2 glasses of water

 

* Wash and soak the rice in hot water for half an hour
*  Meanwhile in a large non-stick pot, heat the vegetable oil and fry the nuts separately until golden
* Start with the pine nuts, followed by the almonds, then the pistachios
* Remove the nuts from the pan and let them cool down
*Drain the rice and add to the fried onion, sprinkle all the spices, half of the nuts, salt and the fresh water
* Stir the rice and keep at a high temperature until the water starts to boil, then reduce the temperature to the minimum
* Cover the pan with the lid and leave to simmer for 12 minutes
* Serve the rice hot and garnish with the rest of the nuts.

 

 

 

 

 

 

 

 

 

 

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