serves
6
prep
10 minutes
cook
35 minutes
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
35
minutes
difficulty
Mid
level
Ingredients
Lamb
- 1.4 kg lamb shoulder
- ½ cup ghee (or unsalted butter)
- 1 tsp ground cinnamon
- ½ tsp black pepper
- ½ tsp salt
- 4 cloves garlic, diced
Rice
- 2 cups (400 g) basmati rice
- ½ cup ghee (or unsalted butter)
- ⅓ cup sliced almonds
- ⅓ cup pine nuts
- ⅓ cup pistachios
- 2 ¾ cups (680 ml) water
- 1 tsp Lebanese seven spice mix
- ½ tsp cinnamon
- ¼ tsp salt
Marinating time: overnight
Soaking time: 30 mins
Instructions
- Add ghee, cinnamon, salt, pepper and garlic to a bowl and mix. Massage mixture onto lamb shoulder. Leave to marinate overnight.
- Preheat oven to 105°C (225 F). Place lamb in a roasting tray for 4 hours.
- Rinse rice in several changes of cold water, then soak in bowl of cold water for 30 minutes. Drain the rice and rinse under cold water.
- Meanwhile, melt ghee or butter in a saucepan over low heat. Add almonds, pine nuts and pistachios to saucepan and sauté until golden. Remove with a slotted spoon to a paper towel-lined plate.
- Add rice to the ghee in the saucepan, along with spices. Add water to rice and bring to a boil.
- Lower heat, cover saucepan, and simmer for roughly 20 minutes, or until all the liquid has evaporated. Remove from heat and let rest for 5 minutes.
- Tip rice onto a large serving platter. Sprinkle a quarter of the nuts over the rice. Carve lamb and arrange on rice, topped with nuts.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
