Name: ROASTED CUMIN LAMB LEG WITH BIRYANI DATE RICE
Ingredients: 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; 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

Home » Recipe » Roasted Cumin Lamb Leg With Briyani Date Rice

ROASTED CUMIN LAMB LEG WITH BIRYANI DATE RICE

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:

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.

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.

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.

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:

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

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

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

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.

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:

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.

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:

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.

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.

Biryani Date Rice:

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

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

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

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.

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:

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.

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

Ingredients Directions