Rice and grains
Roasted Lamb Shoulder with Saffron Rice
Let’s be honest: this recipe takes effort, time, and patience... but the result is so worth it that it will make you forget all the hard work!
Ingredients
Start here, then move straight into the method.
- 1 piece lamb shoulder
- 4 dry onions
- 5 cloves garlic, minced
- 2 tablespoons vegetable oil
- cardamom
- bay leaves
- dried coriander
- black pepper
- salt
- cloves
- cinnamon sticks
- meat spices (as desired)
- 5 cups rice
- 4 cups meat broth
- Saffron mixture
- Saffron with ground cardamom, a cinnamon stick, a tablespoon of olive oil, and salt..
- How to prepare the meat
- How to prepare the rice
- Wash the rice and leave it in water for half an hour
- Tomato sauce, also known as dakoos
- Dakoos is served alongside the rice and lamb shoulder, and it can be made in more than one way.
Method
Follow the cooking sequence without leaving the page.
- Place a large pot over the heat and add the two tablespoons of vegetable oil, the finely chopped onion, and the minced garlic... Sauté the onion and garlic for about five minutes, then add the lamb shoulder on top with: cardamom, bay leaves, dried coriander, black pepper, salt, cloves, cinnamon sticks, and meat spices.
- ... Stir the shoulder with the onion and spices for a few minutes... Add hot water to cover the meat and leave it over the heat for five hours
- When the top of the rice starts to dry, add the saffron mixture on top (the mixture ingredients are listed above)
- Pour this mixture over the surface of the rice
- When the meat is done boiling, remove it from the water and brush it with the saffron, cardamom, and olive oil mixture, then place it in the oven, keeping an eye on it and brushing the surface with the same mixture every ten minutes
- Add a little olive oil and five cloves of garlic with a can of tomato sauce and two red tomatoes... Put all these ingredients in the blender, then transfer them to a pot over the heat with a chicken stock cube and a pinch of black pepper... Leave the mixture on the heat for about fifteen minutes, then remove it from the heat...
- Rice garnish mixture: onion and raisins
- Five finely chopped onions with a tablespoon of oil; stir well in a pan until they are cooked and turn golden... Add the raisins with a tablespoon of the saffron, cardamom, and olive oil mixture (the mixture we used for the rice) for five minutes, then turn off the heat...
- Serve the roasted shoulder with hot dakoos, salad, and yogurt
- Prepare the meat and cut it across the grain with a knife to make slits that help it cook well.
- Prepare a pot and add two tablespoons of oil, then add four cups of boiling water with four cups of the meat stock we cooked and add the rice (the water should cover the rice by about 5 cm)
Recipe tags
Rice and grainsInternationalGluten freeNut freeEgg free
