Some recipes are just meant for special occasions. Lamb Haneeth with Almond Rice is one of them — slow-cooked lamb, fragrant almond rice & flavours that bring everyone together around the table this Bakra Eid. Made with #Dalda, our #trustedrecipepartner #FoodFusion #LambHaneeth #AlmondRice #BakraEid
Ingredients:
-Mutton leg & ribs with fat 1.5 kg
-Water as required
-Sirka (Vinegar) 1 & ½ tbs
-Iodized Himalayan pink salt 1 tbs
-Paprika powder 1 & ½ tbs
-Iodized Himalayan pink salt 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Dhania powder (Coriander powder) ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Dalda Canola oil ¼ Cup
-Lemon juice 1 & ½ tbs
-Lehsan (Garlic) crushed 1 & ½ tbs
-Tez patta (Bay leaves) 2-3
-Darchini (Cinnamon stick) 1
-Hari mirch (Green chillies) 4-5
-Dalda Canola oil 2 tbs
-Badam (Almonds) peeled & sliced ¼ Cup
Prepare Almond Rice:
-Dalda canola oil ¼ Cup
-Pyaz (Onion) chopped 1 medium
-Darchini (Cinnamon) 1 stick
-Sabut kali mirch (Black peppercorn)
-Dried lemon 1
-Tez patta (Bay leaves) 2
-Lehsan (Garlic) finely chopped 1 tbs
-Water 4 Cups
-Zafran (Saffron) ½ tsp (soaked in 2 tbs water)
-Iodized Himalayan pink salt 1 tbs or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Chicken cube 1
-Fresh parsley handful
-Chawal (Rice) Sella 800g (Soaked 2 hours)
-Fresh parsley
-Lemon (Sliced)
Direction:
-In a bowl, add lamb ribs & leg, prick the leg piece with the help of fork.
-In a jug, add water, vinegar, pink salt, mix well & add on lamb pieces, rest for 30 minutes.
-Strain & wash thoroughly then pat dry it with the help of a paper towel.
-In a bowl, add paprika powder, pink salt, black pepper powder, coriander powder, turmeric powder, cumin powder, white pepper powder, red chilli powder, cooking oil, lemon juice, garlic, mix well. Marinade is ready!
-Apply marinade evenly on lamb pieces with the help of hands.
-Cover with cling wrap & marinate for 4 hours or overnight.
-Place aluminium foil & baking paper over a baking tray, add marinated lamb pieces, bay leaves, cinnamon stick, green chillies, now fold the baking paper first, then aluminium foil.
-Place it in a pre-heated oven (with water in a tray) at 150 C for 3 hours.
Prepare Almond Rice:
-In a pan, add cooking oil, heat it, add almond slices, mix well, fry on low flame until light golden, take out & set aside.
-In a pot, add cooking oil & heat it.
Add onion, mix well, fry until translucent on medium flame.
-Add cinnamon stick, black peppercorn, dried lemon, bay leaves & mix well.
-Add garlic, mix well, fry until fragrant, add water, mix well.
-Add saffron, pink salt, black pepper powder, chicken cube, fresh parsley, fried almond (reserve for garnish), mix well, bring it to boil.
-Add sella rice, mix well, cook on high flame for 3-4 minutes, cover & steam cook on low flame for 10-15 minutes.
-Now take out baked lamb pieces from oven & reserve stock for serving
Assembling:
-In a serving platter add almond rice, baked lamb pieces, garnish with fresh parsley, fried almond, lemon slices, serve with mandi sauce, raita & reserved stock.
