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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the blended onions with salt, pepper, clove powder, turmeric, all spice, ginger powder, olive oil, and pomegranate sauce to make the marinade.
Put the lamb shoulder into a roasting tray.
Rub the marinade all over the lamb and leave it to marinate overnight.
Roast for 3 hours on medium to high heat, checking on it and turning it over until tender and browned.
Heat the butter and oil and add salt, turmeric, pepper, ground cardamom, stock cube, cinnamon stick, dried lemons, and bay leaves.
Add the rice and boiling water.
Bring to a boil until the rice appears on the top, then drop the heat to the lowest setting, close the lid and put a tea towel under it to trap the heat.
Tip the cooked rice out onto a large serving platter.
Garnish the rice with crispy onions, raisins, and coriander.
Sit the lamb on top of the rice and serve.
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Marinating the lamb overnight gives the deepest flavour.
The tea towel under the lid traps the steam and keeps the rice fluffy.
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 pomegranate sauce?
You can substitute with a mixture of balsamic vinegar and honey.
How do I know when the lamb is done?
The lamb is done when it is tender and browned.
Can I prepare the rice ahead of time?
Yes, you can prepare the rice ahead and reheat it before serving.
What if I don't have dried lemons?
You can use lemon zest as an alternative.
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