How To make Leg Of Lamb w/ Rice and Onion Puree

Leg of Lamb M'hammar /اللحم محمر - CookingWithAlia - Episode 931

For Full Recipe Details:

INGREDIENTS:
1kg (2 lb) leg of lamb, cut into large chunks
4 onions, diced
1 teaspoon smen (fermented butter)
4 tablespoons olive oil
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1 teaspoon salt
2 teaspoons paprika
2 teaspoons ground ginger
2 teaspoons dried cilantro
Pinch of saffron threads
140ml (1/2 cup) water

For decoration:
Fried almonds
Boiled eggs, cut in half

DIRECTIONS:
1- In a large bowl, combine the spices, smen (fermented butter), and water to form a paste.
2- Add the meat, then mix to coat in the spice mixture. Cover the bowl with plastic wrap and let the meat marinate for 30 minutes.
3- Place a pot over medium heat. Add the onions then place the meat on top. Drizzle the olive oil around the edges of the pot, then cook while stirring for 10 minutes.
4- Add enough water to cover 2 thirds of the meat. Cover the pot and cook for one hour or until the meat is done. Add more water if needed. Once the meat is tender and the sauce has thickened, place the lamb in a serving plate, decorate with the fried almonds and boiled eggs, then enjoy!

Middle Eastern Style Lamb Leg with Almond Pilaf

Filled with delicious Middle Eastern flavours, this lamb leg with almond pilaf recipe (recipe below) is an impressive dish.

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Sabina Newton's Middle Eastern Style Lamb Leg with Almond Pilaf
Serves 4 with leftovers
Prep 15 mins (+ cooling & 15 mins resting time)
Cooking 4 hours 35 mins


2 tbs olive oil
2kg Coles Australian Whole Lamb Leg Roast
3 brown onions
1½ tbs ground cumin
1½ tbs ground coriander
100g dried pitted dates
500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
50g ghee or butter
1 cinnamon stick or quill
1½ cups (300g) basmati rice, rinsed, drained
100g natural almonds, toasted, chopped
¾ cup (210g) Greek-style yoghurt
1 lime, zested, juiced
¼ tsp ground cardamom
1 mandarin, peeled, thickly sliced crossways
1 bunch mint, leaves picked
Pomegranate seeds, to serve

1. Preheat oven to 150°C. Heat 1 tbs oil in a large frying pan over medium-high heat. Add the lamb and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Cut 2 onions into quarters and arrange in a roasting pan. Place the lamb on top and sprinkle evenly with 1 tbs of the cumin and 1 tbs of the coriander. Cover with foil and roast for 3½ hours or until tender.
2. Meanwhile, place the dates in a saucepan with 1½ cups (375ml) water. Bring to a simmer over medium heat. Cook for 10 mins or until soft. Set aside to cool slightly. Transfer the mixture to a blender and blend until smooth.
3. Brush the lamb with date mixture. Bake for a further 1 hour or until golden brown and caramelised. Cover with foil and set aside for 15 mins to rest.
4. While the lamb is cooking, line a baking tray with baking paper. Arrange the pumpkin on the tray and drizzle with remaining oil. Season. Roast with the lamb for 20 mins or until the pumpkin is tender and caramelised.
5. Thinly slice remaining onion. Heat ghee or butter in a large saucepan over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 mins or until dark brown and crispy. Add the cinnamon and the remaining cumin and coriander. Cook, stirring, for 30 secs or until aromatic. Stir in rice and 2½ cups (625ml) water. Bring to the boil, then reduce heat to low. Cover and cook for 12 mins or until rice is tender and the liquid is absorbed. Use a fork to separate the grains. Reserve 1 tbs almond. Add remaining almond and toss to combine.
6. Combine the yoghurt, lime zest, lime juice and cardamom in a bowl. Season.
7. Arrange the pilaf on a large serving platter with the pumpkin and mandarin. Top with the lamb and sprinkle with mint, pomegranate seeds and reserved almond. Serve with the yoghurt mixture.


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