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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rub olive oil and spices into the lamb shoulder and wrap tightly in greaseproof paper and foil.
Roast for 3 hours at 190-200 degrees Celsius.
Glaze with saffron water and grill for 5 minutes until lightly golden.
Add oil, cinnamon sticks, bay leaves, ground cardamom, cloves, dried lemons, black cardamom, and salt to a pot.
Add rice and water. Leave on high heat until the surface of the rice shows.
Add fried onions, fried raisins, and leftover saffron water.
Cover tightly, reduce heat completely, and cook for 20 minutes until rice is tender.
Blend tomatoes, onion, garlic, fresh coriander, and green chilli or jalapeno well.
Add salt, pepper, dried coriander, cumin, lemon juice, and water to the blended mixture.
Plate up the rice and lamb, serve with the sauce and enjoy.
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Adjust the amount of salt in the lamb rub according to taste.
Use fresh spices for a more aromatic flavor.
Can I use a different cut of lamb?
Yes, you can use other cuts like leg of lamb, but cooking times may vary.
What can I use instead of saffron water?
You can use turmeric water as a substitute for saffron water.
How do I know when the rice is done?
The rice is done when it is tender and all the water has been absorbed.
Can I make the sauce spicier?
Yes, add more green chilli or jalapeno to increase the heat.
Is it necessary to fry the onions and raisins?
Frying adds a depth of flavor, but you can skip it if preferred.
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