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ROASTED CUMIN LAMB LEG WITH BIRYANI DATE RICE

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Yields1 Serving
Lamb Leg
 Lamb Leg – 3kg
 Onion, Sliced thinly – 2 nos
 Garlic, chopped – 3 cloves
 Ginger, Julienne sliced – 2 inches
 Cinnamon stick – 1
 Cloves – 1/3 teaspoon
 Cardamom pods – 1/4 teaspoon
 Star anise – 1 no
 Coriander powder – 2 tablespoons
 Cumin, whole – 1 tablespoon
 Salt – As needed
 Sugar – As needed
 Cooking oil – 1 cup
Biryani Date Rice
 Basmati rice, washed and drained – 4 cups
 Ghee – 1/4 cup
 Onion, sliced thinly – 4 nos
 Garlic, chopped – 4 cloves
 Ginger, julienne sliced – 3 inches
 Cinnamon stick – 2 sticks
 Clove – 1/4 teaspoon
 Cardamom pods – 1/4 teaspoon
 Star anise – 3 nos
 Coriander powder – 3 tablespoons
 Evaporated milk – 3 cups
 Water – 5 cups
 Salt – As needed
 Dates, dessed and cut into smaller pieces – 2 cups
 Mint leaves, chopped – 1/2 cup
 Coriander leaf, chopped – 1/2 cup
 Fried Onion – 1 cup
 Cashew nut, fried – 1 cup
Kurma Gravy
 Cooking oil – 3 tablespoons
 Onion, thinly sliced – 1 no
 Garlic, Julienne sliced – 2 cloves
 Ginger, thinly sliced – 1/2 inch
 Cinnamon stick – 1 stick
 Cardamom pods – 1/4 teaspoon
 Cloves – 1/4 teaspoon
 Star anise – 1 no
 Biryani powder – 1 tablespoon
 Coriander powder – 1 teaspoon
 Evaporated milk – 1/2 cup
 Water – 1 cup
 Salt – As needed
Lamb Leg:
1

Heat up cooking oil in a pan. Sauté sliced onion, garlic and ginger until fragrant. Add in cinnamon, cloves, cardamom pods and star anise and stir for a few minutes.

2

Once the onion has turn light golden brown, add in cumin and coriander powder. Stir until the oil has floated on the surface, for 3 minutes. Season with salt and sugar and leave the paste aside to cool.

3

Place lamb leg in a baking tray and rub the cooled paste all over it. Over with cling wrap and let it marinade in the fridge overnight.

4

Let the lamb leg comes to room temperature before roasting it. Preheat oven at 130°C and cover lamb leg with aluminum foil loosely. Roast the lamb leg, covered for 2 hours, and uncovered for another hour. Once done, remove from oven and set aside.

Biryani Date Rice:
5

Melt ghee in a pot. Sauté sliced onion, garlic and ginger until fragrant.

6

Add in cinnamon stick, cloves, cardamom pods and star anise and stir for another minute.

7

Add coriander powder and salt into the pot and continue stirring, until the paste has release the oil.

8

Transfer the paste into rice cooker pot and add in washed basmati rice. Pour in water and evaporated milk. Cook the rice following to the rice cooker instructions.

9

Once cooked, transfer the rice into big bowl and leave to cool slightly. Toss it with coriander and mint leaves, chopped dates, fried onion and cashew nuts.

Kurma Gravy:
10

Heat up oil in a pot and sauté sliced onion, garlic and ginger for a few minutes. Add in cinnamon stick, cardamom pods, star anise and cloves and sauté for a minute.

11

Add in biryani and coriander powder. Once the oil has floated in the surface, stir in water and evaporated milk. Let it boil for a few minutes untl it thickens ups and season with salt accordingly.

Ingredients

Lamb Leg
 Lamb Leg – 3kg
 Onion, Sliced thinly – 2 nos
 Garlic, chopped – 3 cloves
 Ginger, Julienne sliced – 2 inches
 Cinnamon stick – 1
 Cloves – 1/3 teaspoon
 Cardamom pods – 1/4 teaspoon
 Star anise – 1 no
 Coriander powder – 2 tablespoons
 Cumin, whole – 1 tablespoon
 Salt – As needed
 Sugar – As needed
 Cooking oil – 1 cup
Biryani Date Rice
 Basmati rice, washed and drained – 4 cups
 Ghee – 1/4 cup
 Onion, sliced thinly – 4 nos
 Garlic, chopped – 4 cloves
 Ginger, julienne sliced – 3 inches
 Cinnamon stick – 2 sticks
 Clove – 1/4 teaspoon
 Cardamom pods – 1/4 teaspoon
 Star anise – 3 nos
 Coriander powder – 3 tablespoons
 Evaporated milk – 3 cups
 Water – 5 cups
 Salt – As needed
 Dates, dessed and cut into smaller pieces – 2 cups
 Mint leaves, chopped – 1/2 cup
 Coriander leaf, chopped – 1/2 cup
 Fried Onion – 1 cup
 Cashew nut, fried – 1 cup
Kurma Gravy
 Cooking oil – 3 tablespoons
 Onion, thinly sliced – 1 no
 Garlic, Julienne sliced – 2 cloves
 Ginger, thinly sliced – 1/2 inch
 Cinnamon stick – 1 stick
 Cardamom pods – 1/4 teaspoon
 Cloves – 1/4 teaspoon
 Star anise – 1 no
 Biryani powder – 1 tablespoon
 Coriander powder – 1 teaspoon
 Evaporated milk – 1/2 cup
 Water – 1 cup
 Salt – As needed

Directions

Lamb Leg:
1

Heat up cooking oil in a pan. Sauté sliced onion, garlic and ginger until fragrant. Add in cinnamon, cloves, cardamom pods and star anise and stir for a few minutes.

2

Once the onion has turn light golden brown, add in cumin and coriander powder. Stir until the oil has floated on the surface, for 3 minutes. Season with salt and sugar and leave the paste aside to cool.

3

Place lamb leg in a baking tray and rub the cooled paste all over it. Over with cling wrap and let it marinade in the fridge overnight.

4

Let the lamb leg comes to room temperature before roasting it. Preheat oven at 130°C and cover lamb leg with aluminum foil loosely. Roast the lamb leg, covered for 2 hours, and uncovered for another hour. Once done, remove from oven and set aside.

Biryani Date Rice:
5

Melt ghee in a pot. Sauté sliced onion, garlic and ginger until fragrant.

6

Add in cinnamon stick, cloves, cardamom pods and star anise and stir for another minute.

7

Add coriander powder and salt into the pot and continue stirring, until the paste has release the oil.

8

Transfer the paste into rice cooker pot and add in washed basmati rice. Pour in water and evaporated milk. Cook the rice following to the rice cooker instructions.

9

Once cooked, transfer the rice into big bowl and leave to cool slightly. Toss it with coriander and mint leaves, chopped dates, fried onion and cashew nuts.

Kurma Gravy:
10

Heat up oil in a pot and sauté sliced onion, garlic and ginger for a few minutes. Add in cinnamon stick, cardamom pods, star anise and cloves and sauté for a minute.

11

Add in biryani and coriander powder. Once the oil has floated in the surface, stir in water and evaporated milk. Let it boil for a few minutes untl it thickens ups and season with salt accordingly.

ROASTED CUMIN LAMB LEG WITH BIRYANI DATE RICE

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