Quick & Easy

Raan with lemon pilau

raan with lemon pilau
6
30M
2H
2H 30M

Ingredients

Raan
Lemon pilau

Method

1.Dry-fry seeds, cardamom, chilli, turmeric, cinnamon, cloves and star anise in small heated frying pan, stirring, until fragrant. Blend or process with onion, garlic, ginger, nuts, yogurt and juice until mixture forms a paste.
2.Pierce lamb all over with sharp knife; place on wire rack in large shallow baking dish. Spread paste over lamb, pressing firmly into cuts. Cover; refrigerate overnight.
3.Preheat oven to 190°C or 375°F.
4.Remove lamb from refrigerator; pour enough water into baking dish to completely cover base. Cover dish with foil; roast lamb in moderately hot oven 30 minutes.
5.Reduce oven temperature to slow; roast lamb, covered with foil, 1½ hours. Uncover; roast about 30 minutes or until lamb is cooked as desired.
6.Meanwhile, make lemon pilau. Heat oil in large saucepan; cook cardamon pots, cloves, cinnamon and saffron, stirring until fragrant. Add rice; stir until rice is coated in spice mixture.
7.Add the water, juice and sugar; bring to a boil. Reduce heat; simmer rice, partially covered, about 10 minutes or until steam holes appear on surface.
8.Reduce heat to as low as possible, cover rice tightly; steam 10 minutes (do not remove lid). Remove from heat; stand 10 minutes without removing lid. Fluff with fork, then stir in butter, rind and nuts before serving.
9.Cover lamb; stand 10 minutes before slicing. Serve with pilau and, if desired, yogurt with coarsely chopped fresh coriander stirred through it.

Recipe is based on a traditional lamb roast recipe from northern India.

Note

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