Nothing brings people together like lamb. It’s a catalyst for sharing not just the meal itself but also stories, laughs, wisdom, opinions or perspectives. This dish is a special dish for us as this was the first dish that we created during our first My Kitchen rules challenge. A dish that we often make at home as it doesn’t require much attention and it’s a one pot wonder, perfect for a busy weekday dinner, especially for a cold winter season.
PREP 15 MINS COOK 30 MINS SERVES 6
1kg butterflied lamb leg, cut into 3 cm pieces
3 tomatoes, roughly chopped
1 L beef stock, or enough to cover meat in the pressure cooker
4 tablespoons vegetable oil
1 ½ brown onion, roughly chopped in food processor
1 ½ red onion, roughly chopped in food processor
10 garlic, finely chopped
2 red chilies, cut into two
1 can of chopped tomatoes
1 teaspoon cumin seeds, roasted and grind
1 teaspoon fennel seeds, roasted and grind
1 teaspoon of turmeric powder
1 tablespoon ginger paste
1 teaspoon smoked paprika
1 tablespoon tomato paste
1 cinnamon stick
1 teaspoon of saffron powder
1 tablespoon honey
½ bunch coriander leaves, garnish
4 carrots, cut into chunks
Salt & Black pepper
2 cups basmati rice
1 pinch saffron + ¼ saffron powder (imitation), dissolved in water
¼ cup slithered almonds, roasted
potato, thick rounds, used as the base of the pan.
1. Add ginger and garlic paste and continue to stir until mixture begins to cook and caramelised.
2. Once the onion turns golden brown, turn down the heat to low.
3. To make the Moroccan lamb stew, chop onions and garlic and place this in the pressure cooker with oil and brown. Add the ground fennel, cumin, turmeric powder, saffron powder, ginger paste, smoked paprika to the pot and cook until fragrant. Meanwhile toss the lamb meat with flour and sear until brown and toss this into the pressure cooker pot. Add the tomato and carrots the cinnamon stick and make sure the meat and the vegies are mixed well with the spices. Add enough stock to completely cover the meat. Add salt and pepper and bring it to a boil. Cook under pressure for about 30 minutes until meat is tender. When cooked, stir in honey and season with salt and pepper.
4. To make the saffron rice, was the rice to make sure to get rid of the starch. Transfer this to a large pot and cover with water and add salt and bring to a boil. Meanwhile add a little bit of water to the saffron and saffron powder and set this mixture aside. Once the rice is half cooked, drain and rinse the rice with water. In a separate large pot, place oil and layer the bottom with potatoes, transfer the rice and turn on the heat to medium and make sure there is steam in the pot. Cover the pot and make sure to place a kitchen towel under the lid before cooking; this will help seal the steam better. When the rice is cooking, add chunk of butter dispersedly around the rice and cook until nice and fluffy. Once the rice is cooked, toss in the saffron water and add until desired.
5. To make the yogurt sauce, combine yogurt, cucumber, red onion, salt and lemon juice and season.
6. To finish garnish the saffron rice with roasted almonds and garnish the stew with dollops of yogurt sauce and fresh coriander.