Haneeth-Style Lamb with Spiced Rice and Baharat
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Ingredients
- 900 g lamb shoulder joint
- 350 g basmati rice
- 1 onion, finely chopped
- 4 garlic cloves
- 2 tsp baharat
- 0.5 tsp ground turmeric
- 3 tbsp vegetable oil
- 600 ml lamb stock
Nutrition (per serving)
- Calories
- 1017 kcal
- Protein
- 47.6 g
- Carbohydrate
- 73.5 g
- of which sugars
- 2.6 g
- Fat
- 58.7 g
- of which saturates
- 23.7 g
- Fibre
- 2.2 g
- Salt
- 1.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Crush half the garlic with 1 tablespoon of the baharat and 1 tablespoon of the oil, and rub all over the lamb shoulder.
- 2
Place the lamb in a roasting tin, cover tightly with foil and roast for 1 hour 15 minutes until completely tender and falling apart.
- 3
Meanwhile fry the onion and remaining garlic in the remaining oil in a large pot for 5 minutes, then stir in the remaining baharat and turmeric.
- 4
Rinse the basmati rice and add to the pot with the lamb stock, bring to a simmer, cover and cook over a low heat for 15-18 minutes until the rice is tender.
- 5
Shred the lamb, discarding any excess fat.
- 6
Fluff the rice onto a platter and top with the shredded lamb to serve.
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