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Excellent way not to throw away one ingredient. This really is just a superb Lamb raan with minted rice plus a few among my favorites. If you're worried regarding the nutritional value of some of these dishes, then avoid being. Although it might be low in calories, even if you aren't obtaining much nutrient value from this , it won't sustain you personally, and you're going to only end up hungry once again and eating a lot more energy than you would need. Nutrition facts tags inform you what's from the foods you consume. It helps you determine whether you are in possession of a healthy and balanced diet plan. Each and every recipe we all share has to have an ingredient tag. Some recipes provide nutritional simple reality information. The component tag lists the amount within the field below. They are recorded for every serving as a proportion of the everyday value.

How to make Lamb raan with minted rice

Yield = 6
Prep time: 0:30
Cook time: 8:15
Total time: 8:45

Ingredients

  • 1/2 cup plain Greek-style yoghurt
  • 1 teaspoon ground turmeric
  • 2 tablespoons ground cumin
  • 2 teaspoons cracked black pepper
  • 1 teaspoon salt
  • 2 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • 2 tablespoons garam masala
  • 2 teaspoons dried chilli flakes
  • 1.5kg easy-carve leg of lamb
  • 1 cinnamon stick
  • 5 slices fresh ginger
  • 3/4 cup plain Greek-style yoghurt, extra
  • 1 bunch English spinach, steamed
  • Lemon wedges, to serve

Minted rice

  • 1 1/2 cups basmati rice, rinsed
  • Large pinch of saffron threads
  • 1/3 cup fresh mint leaves, chopped
  • 1/3 cup flaked almonds, toasted

Method

  • Step 1 Combine yoghurt, turmeric, cumin, pepper, salt, garlic, juice, garam masala and chilli in a bowl. Cover lamb with mixture.
  • Step 2 Place cinnamon stick and ginger in slow cooker. Add 1 cup water. Top with lamb. Cover. Cook on high for 4 hours (or low for 8 hours) or until lamb is tender.
  • Step 3 Remove lid. Cook for a further 15 minutes.
  • Step 4 Meanwhile, make Minted Rice; Place rice and saffron in a saucepan. Add 2 1/4 cups water. Bring to the boil. Cover. Reduce heat to low. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork. Cover. Stand for 10 minutes. Add mint and almonds. Season. Toss to combine.
  • Step 5 Serve lamb with rice, extra yoghurt, spinach and lemon wedges.