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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat vegetable oil in a large pot and add the lamb leg with the chopped onions and tomatoes.
Add the cinnamon sticks, dried lemons, cardamom, black cardamom, star anise, cloves, and bay leaves. Season with salt, pepper, turmeric, 7 spice, ginger powder, and garlic powder.
Cover with boiling water and cook for 2 to 3 hours until the lamb is tender.
Remove the lamb leg onto a baking tray and glaze with olive oil, saffron, and salt.
Grill for 10 minutes until the lamb is golden and aromatic.
With the lamb stock, cook the long grain rice. Bring it to a boil and allow the surface of the rice to show.
Reduce the heat completely, cover with foil and a cloth, and cook for another 20 minutes until the rice is fluffy.
Plate the rice and lamb and garnish with fried onions, raisins, almonds, and coriander.
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Cook the rice in the lamb stock for the most flavour.
Cover with foil and a cloth so the rice steams fluffy.
Can I use a different type of rice?
Yes, you can use basmati rice or any other long grain rice.
How do I know when the lamb is cooked?
The lamb is cooked when it is tender and easily pulls apart with a fork.
Can I prepare this dish in advance?
Yes, you can prepare the lamb and rice separately and combine them before serving.
What can I use instead of dried lemons?
You can use fresh lemon zest or lemon juice as a substitute.
Is it necessary to use all the spices listed?
While the spices add depth of flavor, you can adjust them according to your preference.
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