Lamb Mandi with Saffron Rice

Per serving

Calories

975

Protein

38 g

Carbs

91 g

Fat

51 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron32%
• Vitamin D1%
• B12184%
• Zinc82%
• Magnesium21%
• Omega-335%
• Folate13%
• Calcium8%
• Potassium19%
• Vitamin C31%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 340 g Lamb shoulder
• 200 g Rice
• 140 g Onion
• 100 g Tomato
• 20 ml Vegetable oil
• 0.2 g Saffron
• 4 whole Green cardamom pods
• 2 g Cinnamon
• 1 g Cloves
• 4 g Cumin
• 15 g Fresh parsley
• 1.5 tsp Salt

Method

1. 1

   Cut the 340g of lamb shoulder into chunks about 4cm across and pat them dry. Slice the 140g of onion thinly and chop the 100g of tomato. Roughly chop the 15g of fresh parsley and keep it aside for serving.

2. 2

   Heat the 20ml of vegetable oil in a heavy casserole over high heat and brown the lamb chunks for 8 minutes, turning them so they colour on most sides. Work in two batches if the pan is crowded, because meat that steams will not brown.

3. 3

   Drop the heat to medium, add the sliced onion and cook for 6 minutes until it is soft and going golden at the edges. Stir in the 4 green cardamom pods, 2g of cinnamon, 1g of cloves, 4g of cumin and 1.5 teaspoons of salt, then add the chopped tomato and cook for 2 minutes more until it collapses.

4. 4

   Pour in 700ml of water, bring it to a boil, then cover and drop to a low simmer for 45 minutes. The lamb is ready when a fork pushed into a chunk turns it apart without resistance.

5. 5

   Crush the 0.2g of saffron between your fingers into 3 tablespoons of hot water and leave it to bloom while you rinse the 200g of rice. Lift the lamb out onto a plate, add the rice and the saffron water to the pot, top the liquid up to 400ml if it has reduced below that, and simmer covered over low heat for 14 minutes until the grains are tender and the liquid has gone.

6. 6

   Fork the rice through, sit the lamb back on top and scatter the chopped parsley over. Divide between 2 plates.