ROASTED CUMIN LAMB LEG WITH BIRYANI DATE RICE

AuthorbigadminYields1 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.

AuthorbigadminYields1 Serving

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
Share on facebook
Share on twitter
Share on linkedin

You might also be interested in these recipes

Lamb Shank Tajine With Cous Cous

Facebook Instagram Lamb Shank Tajine With Cous Cous Share on facebook Share on twitter Share on linkedin You might also be interested in these recipes

Pistachio And Rose Water Semolina Cake

Facebook Instagram Pistachio And Rose Water Semolina Cake Share on facebook Share on twitter Share on linkedin You might also be interested in these recipes

bigadmin

bigadmin

Leave a Reply

Featured Recipe

Recent Recipes

Subscribe To Our Newsletter

Follow Us

B.I.G. Newsletter

Sign up for our newsletter and get updates on recipes, inspiring stories, promotions and events!

Copyright © 2017 Ben’s Independent Grocer Sdn Bhd (913144-A). Subsidiary of The Food Purveyor Sdn Bhd (1047859-P). All Rights Reserved.