Moroccan Baked Lamb With Saffron Rice

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Ingredients:

Serves 6 to 8

For the lamb you’ll need;
1.5 kg of lamb dice
2 brown onions, chopped
6 cloves of garlic, chopped
5 cm knob of ginger, chopped
a few saffron threads, ground
2 tbs of cumin powder
2 tbs of coriander powder
1 tbs of turmeric powder
1 tbs of paprika
1/2 tsp of cinnamon powder
2 tbs of harissa
1 can of chopped tomatoes
1/2 cup of chicken stock
1/2 cup of chopped coriander leaves
1 can of chickpeas, drained
salt and pepper to taste
olive oil

For the saffron rice;
2 cups of basmati rice
2 tbs of olive oil
1/4 tsp of ground saffron threads
20 g of butter
water

Method:

Put the drained chickpeas in a large bowl and cover with cold water. Rub a handful of chickpeas at a time between your hands to loosen the skins. Run more water into the bowl and remove the skins that float to the top. Repeat until all skins are removed. Drain and set aside.

Heat a little oil in a pot and brown lamb in batches until golden. Drain and set aside.

Add a little more olive oil to the pot and saute the chopped aromatics. Add in the spices and harissa when the spices are soften and continue to cook for a minute or two on medium heat, be careful not to burn the spices.

Return the lamb to the pot follow by the chopped tomatoes, stock and herbs and mix well. Season with salt and pepper, simmer with the lid on until lamb is very tender (1.5 – 2 hours).

Add chickpeas and cook for a further 10 minutes, check for seasonings and it is ready to be served.

To cook the saffron rice – Wash rice and drain well in a sieve. Heat the oil in a pan and add the well drained rice, stir to make sure every grain of rice is coated with the oil. Transfer rice to a rice cooker and add enough water (roughly 4 cups) to cover the rice, add saffron and a little salt and press cook. When the rice is done, add in the butter and mix it lightly with a fork.