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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep25 - Moroccan Lamb Stew with Saffron Rice


Team:Tasia & Gracia                                   

Prep:40 mins

Cook:2 hours

Serves:8

 

INGREDIENTS

2 tsp cumin seeds

2 tsp fennel seeds

2 tbs olive oil

1 brown onion, coarsely chopped

1 red onion, coarsely chopped

1 long red chilli, coarsely chopped

1cm-piece fresh ginger, finely chopped

4 garlic cloves, coarsely chopped

1 tsp turmeric powder

1 tsp smoked paprika

1 tbs tomato paste

500g fresh tomatoes, diced

2 carrots, coarsely chopped

3 medium potatoes, coarsely chopped

750ml (3 cups) beef stock

1 cinnamon quill

1 pinch of saffron threads, soaked in 2 tbs hot water

Salt and pepper, to season

1 tbs honey

Coriander leaves, pomegranate seeds and 1/3 cup toasted slivered almonds, to serve

 

Saffron Rice

2 cups basmati rice, washed

2 tsp salt

2 large pinches of saffron threads, soaked in 2 tbs hot water

25g butter, cut into 1cm cubes

 

Yoghurt Sauce

250g (1 cup) Greek-style yoghurt

1 tbs lemon juice

1 Lebanese cucumber, seeded, grated, excess moisture squeezed out

½small red onion, grated, excess moisture squeezed out

½cup finely chopped coriander

 

METHOD

  1. Preheat oven to 160C.
  2. Dry-fry seeds until fragrant. Cool. Using a mortar and pestle, grind to a powder.
  3. Toss lamb with half the oil. Preheat a large flameproof casserole dish over medium-high heat. Add lamb and cook, in small batches, for 4 minutes or until browned all over. Set aside.
  4. Reduce heat to medium and add remaining oil. Add onions, chilli and ginger and cook, stirring, for 3 minutes or until softened. Stir in garlic, spices and seeds powder. Cook until fragrant. Add tomato paste and cook, stirring, for 1-2 minutes. Stir in tomato, carrot, potato, stock, cinnamon, saffron threads and soaking water. Season. Return meat to dish with any juices. Bring to the boil.
  5. Cover dish and transfer to oven. Cook for 1 hour. Uncover and cook for a further 30 minutes or until sauce is reduced and meat is tender. Remove from oven. Stir in honey. 
  6. To make saffron rice, place rice and salt in a large saucepan and add enough water to come 2.5cm above the rice. Stir in saffron mixture. Bring to the boil. Reduce heat to low and cover with lid. Cook for a further 15 minutes. Remove from heat and stand, covered, for 5 minutes. Stir in butter.
  7. To make yogurt sauce, combine all ingredients in a bowl. Season.
  8. Divide rice among serving bowls and top with curry. Spoon a little yoghurt on top. Garnish with coriander, pomegranate and almonds to serve.

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