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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Put the lamb shoulder in a pot with the onions, tomatoes, veg oil, salt, cinnamon sticks, bay leaves, dried limes, black cardamom, and cardamoms.
Add hot water and cook on medium heat for two hours until the lamb is tender.
Mix the glaze with tamarind sauce, garlic paste, olive oil, vinegar, lime juice, turmeric, pepper, cumin, dried coriander, and salt.
Glaze the lamb and cover with parchment paper and foil.
Cook in the oven for 1 hour at 200 degrees Celsius and grill for 5 minutes until the glaze is caramelized.
Slice and fry 2 large onions until golden and crispy.
Save the lamb stock and wash the long grain rice.
Heat the lamb stock and cook the rice on high temperature for around 10 minutes until the water levels drop.
Add some of the fried onions and saffron water, seal the lid, and drop the heat completely.
Cook for another 20 minutes until the rice is fluffy.
Fluff the rice, plate the lamb on top, garnish with fried onions and fresh coriander.
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For a more intense flavor, marinate the lamb with the glaze overnight.
Use fresh spices for the best aroma and taste.
Can I use a different cut of lamb?
Yes, you can use a different cut, but cooking times may vary.
What can I use instead of tamarind sauce?
You can substitute tamarind sauce with a mixture of lime juice and a little sugar.
How do I make saffron water?
Steep a few strands of saffron in warm water for a few minutes to make saffron water.
Can I prepare the rice in advance?
Yes, you can prepare the rice in advance and reheat it before serving.
Is it necessary to use parchment paper and foil?
Using parchment paper and foil helps keep the lamb moist and prevents the glaze from burning.
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