I had this giant leg of lamb I got on sale. I knew there was no way I would make just one recipe with it so I got out an old favorite cookbook “Rice & Risotto: Cooking with the World’s Best Loved Grain” and marked three recipes to make. This was the first and it was tasty. I find lamb and potatoes always go well together and the marinade was great.
- 2lb lamb, cut into 1 in cubes
- 2 tbsp butter
- 2 onions. sliced
- 1 lb potatoes, cut into large chunks
- chicken stock or water
- 2 1/2 cups basmati rice, soaked
- generous pinch saffron strands dissolved in 2 tbsp warm milk
- fresh cilantro
- 2 cups natural yogurt
- 3 cloves garlic, crushed
- 2 tsp cayenne pepper
- 4 tsp garam masala
- 2 tsp cumin
- 1 tsp ground coriander
Make the marinade by mixing all the ingredients in a large bowl. Add the lamb, stir to coat and refrigerate 3-4 hours, if not overnight.
Melt 2 tbsp butter in a large saucepan and fry the onions for 6-8 minutes until lightly golden. Transfer to a plate.
Melt a further 1 1/2 tbsp butter in the pan. Fry the marinated lamb in bathers until evenly brown. When all has been browned, return to the pan and scrape in remaining marinade.
Stir in the potatoes and add in 3/4s of the onions. Pour in just enough chicken stock or water to cover the mixture. Bring to a boil, cover and then simmer for 40-50 minutes until the lamb in tender and the potatoes are cooked. Preheat the over to 325.
Drain the rice. Cook in a pain of boiling water for 5 minutes. Meanwhile, spoon the lamb mixture into a casserole. Drain the rice and mound on top of the lamb. Using a wooden spoon make a hole down the center. Top with the remaining fried onions and pour the saffron milk over top. Dot with remaining butter.
Cover the pan and bake in the over for 30-35 minutes until the rice is completely tender. Garnish with cilantro and eat.