Arabian Lamb and Rice
 
Prep time
Cook time
Total time
 
The basis for this recipe came from 'Year Round Recipes for Crockpots and Slow Cookers' by Simon and Alison Holst.
Author:
Serves: 4
Ingredients
  • 600g lamb
  • 1 brown onion
  • 3 cloves garlic
  • 4 tbsp fresh coriander leaves
  • ½ tsp salt
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tbsp ground cardamon
  • 1 tbsp freshly ground black pepper
  • 1 cinnamon stick or 1 tsp ground cinnamon
  • 1 cup chicken stock
  • 1 cup white rice
  • 1 cup milk
  • 1 tbsp oil
  • 3 tbsp slivered almonds
  • 3 tbsp currants or sultanas
  • extra fresh coriander leaves
Instructions
  1. Dice the lamb meat into 2 cm cubes. Peel and slice the onion into quarter rounds. Peel and slice the garlic. Roughly chop the coriander leaves. Add the lamb, onion, garlic and coriander leaves to the bowl of a slow cooker. Sprinkle over the salt, cumin, ground coriander, cardamon, black pepper and cinnamon. Mix well with your hands. Pour over the chicken stock.
  2. Put on the lid and cook on low for 8 hours (or high for 4-5 hours) until the lamb is tender. If possible, stir a couple of times during cooking, but this isn't crucial if you're out all day.
  3. At the end of the cooking time, carefully spoon out 1 cup of the cooking liquid and add it to the cup of milk in a medium saucepan. Bring the liquid to a boil. Note: keep a careful eye on the pot because the milk will boil over easily if left unattended. Once boiling, stir in the rice. Let the mixture bubble for a minute, put on a lid and turn down the heat so the rice is just simmering. After 5 minutes turn off the heat but leave the pot on the element. Allow the rice to steam for 20 minutes. Fluff with a fork.
  4. Heat the oil in a frypan over a medium heat. When hot, add the almonds. Stir frequently until the almonds begin to brown. Add the currants or sultanas and cook for another minute. Remove the pan from the heat and set aside.
  5. To serve, pile the rice onto a large platter and top with the lamb. Sprinkle over the almond and currant topping and garnish liberally with coriander leaves.
Recipe by The Fare Sage at https://www.thefaresage.com/arabian-lamb-and-rice/