SPICED LAMB AND RICE
SERVES: 4–5
40 g (1½ oz) ghee
2 large onions, chopped
1 tablespoon Baharat
1 teaspoon ground turmeric
1.5 kg (3 lb 5 oz) lamb shoulder, on the bone, cut into 4–5 pieces
375 g (13 oz/1½ cups) chopped, peeled tomatoes
3 cloves
½ teaspoon ground loomi (dried lime) or grated zest of ½ lemon
2 pieces of cinnamon bark
3 cardamom pods
3 teaspoons salt
3 teaspoons chopped flat-leaf parsley or coriander (cilantro)
400 g (14 oz/2 cups) basmati or other good-quality long-grain white rice
Heat the ghee in a heavy-based saucepan and gently fry the onion until translucent and beginning to brown. Stir in the Baharat and turmeric and cook for 2 minutes longer.
Add the lamb pieces and turn them in the onion mixture over medium heat, lightly browning the meat. Add the tomatoes, spices and salt, stirring well to combine. Cover and simmer for 10 minutes.
Add 625 ml (21 fl oz/2½ cups) water and the parsley or coriander. Cover and simmer over gentle heat for 2–2½ hours, or until the meat is fork tender.
Pick over the rice if necessary, then place in a bowl or sieve and wash until the water runs clear. Drain and stir gently into the stew. Return to the boil, reduce the heat and cover tightly.
Simmer for 20 minutes, stirring once or twice during cooking. When the rice is cooked, stir carefully once more, then cover and leave off the heat for 5 minutes.
Pile the mixture onto a large platter, arranging the meat pieces in the centre. Serve hot with pickles, salad and Khoubiz.
Recipe posted by Corne Liebenberg
