One-Pot Lamb Recipe

Based on 2 ratings

30

min

Preparation

95

min

Cook

Hard

Difficulty

8

Steps

15

Ingredients

  1. Stir the yogurt, curry powder, half the salt, garlic and ginger together. Mix the marinade with the lamb and leave to marinate overnight.
  2. Heat a large, heavy-bottomed pan on a medium-high heat. Add ghee and sautéthe onions until softened.
  3. Add the cinnamon stick and star anise, then pour in the marinated lamb with all the juices.
  4. Add half the water, bring to a boil, cover the pot and then turn down to a simmer for 1 hour 15 minutes. The lamb should be soft at the end of cooking.
  5. Stir in the rinsed Thai Hom Mali rice, remaining water, remaining salt, saffron thread and the raisins.
  6. Bring to a vigorous boil with the lid off. Boil for about 10 minutes, until most of the water has been absorbed by the rice, then cover the pot.
  7. Turn the heat down to very low, and let the rice continue to steam for another 20 minutes. All the liquid should be absorbed, and the rice fully cooked.
  8. Fluff the rice and remove the star anise and cinnamon stick. Garnish with coriander leaves to serve.

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