Braised Leg of Lamb with Caraway Basmati Rice is From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes.
Instructions
1
Special equipment: Large square of cheesecloth
Equipment you will use
Cheesecloth
2
Bring 8 cups of water to a boil in a big pot. Wrap the fennel seeds, coriander seeds, cumin seeds, garlic, cardamom, cinnamon, and bay leaves into the center of the cheesecloth square and tie up the sides of the cheesecloth into a little package and tie a tight knot at the top, a bouquet garni. Drop the bouquet garni into the boiling water.
Ingredients you will need
Whole Coriander Seeds
Bouquet Garni
Fennel Seeds
Cumin Seeds
Bay Leaves
Cardamom
Cinnamon
Garlic
Water
Wrap
Equipment you will use
Cheesecloth
Pot
3
Add the onion and tomato. When the water comes back up to a boil, add the lamb meat. Bring the mixture back to a boil, and then reduce the heat to medium-high and simmer for 20 minutes, or until the meat is tender.
Ingredients you will need
Tomato
Onion
Water
Lamb
Meat
4
In another large pot, heat 2 tablespoons vegetable oil over medium heat and saute the onion with the caraway seeds until soft. Stir in the drained rice and toast until the grains separate from each other, and the rice glistens with oil, about 5 minutes.
Ingredients you will need
Caraway Seeds
Cooking Oil
Grains
Onion
Toast
Rice
Equipment you will use
Pot
5
Remove the bouquet garni from the stock.
Ingredients you will need
Bouquet Garni
Stock
6
Remove the lamb from the stock.
Ingredients you will need
Stock
Lamb
7
Pour the stock over the rice and bring to boil. Reduce the heat to medium-low and simmer on low, covered, 15 minutes, or until the rice is cooked.
Ingredients you will need
Stock
Rice
8
Place a bed of rice on each plate, top with a few pieces of lamb.
Ingredients you will need
Lamb
Rice
9
Sprinkle the cashews and raisins over the dish and serve.
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