How to make Roasted Raan with Rice/ Lamb Leg (Eid Special 2020)
5 Delicious Lamb Recipes | Gordon Ramsay
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Mutton Leg Roast Recipe | Eid Special Full Raan Roast with Rice (Extra Soft and Juicy)
Eid Special Recipe | Mutton Raan Recipe | Full Leg Roast | Mutton Leg Recipe | Homemade Mutton Raan Roast | Kun Foods | Kun Food
In the above video, I have shown an authentic and accurate way to steam and roast mutton raan (leg). Mutton Raan is a local dish which is widely eaten across Pakistan and India on Eid Ul Adha and many other occassions. Enjoy this mutton raan roast recipe on this eid and comment the result below.
Written Ingredients:
Mutton Raan-2 pcs (4kg)
Salt-5tsp
Turmeric-4tsp
Cumin-5tsp
White Pepper- 2.5tsp
Green Chillies -12
Lemon-3
Cooking Utensils :
Steamer
Oven or Pan for dry roast
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roasted leg of lamb in the easiest&most delicious way - فخدة خروف مشوية بالفرن مع الارز بالذ طريقه
The recipe for leg of lamb cooked in the oven in the easiest and most delicious way. In this video we will show you how to prepare, roast the juiciest and tastiest lamb you'll ever eat served with rice and so yummy sauce.
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في هذا الفيديو سنعرض لكم طريقة تحضير فخدة الخاروف بالذ واسهل تتبيله مع الارز والصوص اللذيذ
شكرا للمشاهده لا تنسو الاعجاب بالفيديو والاشتراك بالقناة وتفعيل زر الجرس ليصلكم كل جديد
------------------------------------------------recipe below---------------------------------------------
Ingredients for leg of lamb :
---1/4 cup olive oil
---2 tbsp yogurt
---1 tbsp ketchup
---1/2 tsp black pepper
---2 tsp salt
---1 tsp paprika
---1 tsp turmeric
--- leg of lamb (3 kilo)
---13 garlic cloves
--- rosemary
--- bay laurel
--- cinnamon sticks
Ingredients for sauce :
---1 tomato
---2 cloves of garlic
---1 tsp red chilli powder
---1/4 tsp cumin
--- salt
---1/4 cup vegetable oil
---1 medium onion grated
Ingredients for rice :
---1/4 cup vegetable oil
---1 medium onion grated
--- bay laurel and cinnamon sticks
---1 tsp mashed garlic
---1/2 tsp ginger powder
---1/2 tsp turmeric
---1.5 tsp mixed spices
---3 grated carrots
---1 tbsp salt
---3 cup basmati rice ****soaked 20 minutes ***
---4 and a half cups of boiled water
*parsley to garnish
NOTE:
for the best result of the taste you should marinate the leg over night
1 kilo of meat need 1 hours in oven
the meat will need to rest for 20 minutes before serving
cover the meat very well with the aluminum foil
---------------------------------------------------المكونات------------------------------------------------------------
مكونات لحم فخد ة الخروف :
--- ربع كوب زيت زيتون
---2 معلقة طعام لبن او زبادي
---1 معلقة طعام كاتشاب
---1/2 معلقة صغيرة فلفل اسود
---2 معلقة صغيرة ملح
---1 معلقة صغيرة بابريكا
---1 معلقة صغيرة كركم
---لحم فخدة خاروف ( 3 كيلو )
---13 حبات ثوم
--- كليل الجبل/روزماري
--- ورق غار
--- قرفة عود
مكونات الصوص :
---1 بندورة
---2 فص ثوم
---1 معلقة صغيرة مسحوق الفلفل الاحمر
---1/4 معلقة صغيرة كمون
--- ملح
مكونات الرز:
--- ربع كوب زيت زيتون
---1 بصلة متوسطة مبشورة
--- ورق غار وقرفة
---1 معلقة صغيرة ثوم مهروس
---1/2 معلقة صغيرة زنجبيل بودرة
---1/2 نصف معلقة صغيرة كركم
--- نصف معلقة صغيرة بهارات مشكلة
---3 جزر مبشور
---1 معلقة طعام ملح
---3 ****كوب رز بسمتي ***منفوع 20 دقيقة
---4 اكواب ونصف ماء مغلي
*بقدونس للتزيين
الملاحظات :
من الافضل تتبيل الفخد قبل يوم من الطهي
كل كيلو لحمه يحتاج تقريبا ساعه في الفرن
بعد نضوج اللحم تركه مغطى قبل نزع القصدير لمدة 20 دقيقه
يجيب تغليف الفخد جيدا بورق القصدير
This Slow Cooked Lamb & Rice BLEW MY MIND ????
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Yemeni Zurbian is one of the best lamb and rice dishes that I've ever tried. Spiced lamb is braised until tender, then layered with potatoes and two kinds of rice, before being topped with crispy fried onions. Once covered in the Spicy Zoug chilli sauce, it's impossible to resist
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0:00 Intro
0:30 Yemeni Hawaij Spice mix
1:51 Braising the Meat
4:43 Preparing Zhoug Chilli Sauce
6:13 Fried onions
7:46 Braising Continued
8:16 Making 2 types of rice
10:14 Final Assembly
11:41 Taste Test & Outro
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Ingredients:
Hawaij:
2 Tbsp Cumin
2 Tsp Black Peppercorns
2 Tsp Green Cardamom
1 1/2 Tsp Coriander Seeds
1/4 Tsp Cloves
1 Inch piece of Cinnamon
Braised Lamb:
2 Kg Lamb Shoulder
350g Onions
350g Tomatoes
8 Garlic cloves
4 Bay leaves
3 Tbsp Hawaij
4 Tsp Salt
4 Tbsp Vegetable oil
1.5L Lamb or beef Stock
750g Potatoes
Zoug/Sahawiq:
10 sprigs coriander
4 Green Onions
3 sprigs mint
3 Green Chillies
2 Mild Green Peppers
1 Plum tomato
1 clove garlic
1/2 Tsp salt
140 ml Lemon juice
Fried onions:
750g Onions
750ml Vegetable Oil
White rice:
3 Cloves
2-3 Bay Leaves
2 1/2 Cups Basmati Rice
1 Tbsp Onion Oil
1 Tsp salt
1/2 Tsp peppercorns
Pinch of saffron
Lamb Spiced rice:
1 1/2 Cups Basmati Rice
50g Yogurt
Green liquid from Sahawiq
Lamb stock
___
Directions:
To prepare the meat:
1- Mix the salt, Hawaij and 2 Tbsp Vegetable oil into a paste, then coat the meat in it
2- Add 1 Tbsp of oil to a pan, then sear the meat in it on all sides, until evenly browned
3- Place the meat in your braising vessel, then add 1 Tbsp of oil to the pan
4- Finely chop the onions and tomatoes, and thinly slice the garlic. Add them to the pan over medium heat and deglaze it
5- Cook the vegetables until they start to caramelize then evenly spread over the meat
6- Pour stock over the meat and add the bay leaves then cover. Bake at 180c for 2.5-3 hours until the meat is tender
7- When done, slice the potatoes into large chunks, then place in the dish, and cook for 45 minutes more
To make the Sahawiq:
1- Roughly chop the vegetables, then place in a blender or food processor with the salt
2- Process until very finely chopped then pour into a strainer
3- Allow most of the liquid to strain off till it starts to clump together (Keep the green liquid)
4- Add the lemon juice to the vegetables and then refrigerate until needed
To make the fried onions:
1- Slice the onions very thin, then place them in a cold pan
2- Pour over the oil and turn the heat to high
3- Allow the oil to come to frying temperature, then continuously stir the onions until they brown
4- Once browned sufficiently, pull out the onions and drain them then place on paper towels
5- Salt while hot and change the towels once they become saturated with oil
To make the white rice:
1- Fill a pot with water and bring to a boil, then add the spices (excluding saffron) and oil
2- Wash your rice thoroughly, then add to the pot, and boil for 5 minutes
3- Once boiled strain the rice, to remove all liquid
To make the spiced rice:
1- Strain the stock out of the braising dish, leaving behind all of the meat and potatoes
2- Add the yoghurt and green liquid to the stock, then mix well
3- Wash the rice thoroughly and add to the pot, and bring to a boil
4- Boil for 5 minutes then strain
Final assembly:
1- Place the saffron in a small bowl, then pour over some boiling water. Muddle it and let rest for a minute
2- Remove the meat pieces from the dish, and place them ontop of the potatoes
3- Add on the brown rice, spreading it in an even layer
4- Add on the white rice, spread evenly, then pour over the saffron
5- Place the lid back on top then bake for another hour
6- To serve, flip the pot upside down, or layer the rice, then meat, then cover with fried onions and almonds
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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