Ingredients
Raita
Fried onion pilaf
Method
Indian-spiced lamb with fried onion pilaf and raita
1.Dry fry seeds in small frying pan, stirring until fragrant.
2.Coarsely chop peeled garlic and ginger; coarsely chop chilli. Using mortar and pestle, crush seeds; add garlic, ginger and chilli, pound to a coarse paste. Stir in cinnamon, turmeric, yoghurt and juice. Rub marinade all over lamb. Cover, refrigerate 4 hours or overnight.
3.Preheat oven to 160°C.
4.Place lamb in medium baking dish, season; pour enough of the water into dish to barely touch the lamb. Cover dish with double layer of foil. Roast lamb 4 hours. Remove foil, roast lamb a further 15 minutes or until browned.
5.Meanwhile, make raita and fried onion pilaf; serve with lamb.
Raita
6.Halve unpeeled cucumber lengthways, remove seeds. Coarsely grate cucumber into a strainer over small bowl, squeeze out excess moisture. In a medium bowl, combine cucumber, yoghurt, juice, spice and mint; season to taste.
Fried onion pilaf
7.Wash and rinse rice under cold water until water runs clear. Peel and thinly slice onion. In a large saucepan, heat ghee; cook onion about 10 minutes or until onion is soft and golden brown. Add drained rice, saffron, bay leaves, cardamom, salt and the water. Bring to the boil; reduce heat to as low as possible. Cover, cook about 8 minutes or until liquid is absorbed. Remove from heat, stand, covered, 10 minutes. Remove bay leaves and cardamom before serving.
