Yotam ottolenghi celebration rice with lamb
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Ingredients
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Instructions
Step 1
Preheat the oven to 165°C/330°F.
Step 2
Pat the lamb dry and season all over with
Step 3
½ teaspoon of salt and a good grind of
Step 4
pepper. Heat the oil in a large ovenproof
Step 5
saucepan or Dutch oven set over medium-high. Once hot, sear the lamb until
Step 6
golden brown all over, turning every few
Step 7
minutes, about 10 minutes in total.
Step 8
Add the garlic, ginger, tomatoes, onion,
Step 9
jalapeños, and cilantro leaves and stalks
Step 10
to a food processor, and blitz until finely
Step 11
chopped but not puréed.
Step 12
Transfer the lamb to a separate plate.
Step 13
Add the garlic-ginger mixture to the pan
Step 14
and cook over medium heat, stirring
Step 15
occasionally, until fragrant and lightly
Step 16
colored, about 8 minutes. Add the cumin,
Step 17
cinnamon, and allspice, and cook for
Step 18
30 seconds, then return the lamb to the
Step 19
pan along with 4½ cups of water, 1½
Step 20
teaspoons of salt, and a good grind of
Step 21
pepper. Bring to a boil over medium-high
Step 22
heat, cover, then transfer to the oven.
Step 23
Cook until tender, about 3 hours.
Step 24
After 3 hours, remove the lamb from the
Step 25
oven, uncover, and baste with the juices in
Step 26
the pot. Return the lamb to the oven for
Step 27
another 30 minutes, basting once again
Step 28
halfway through, until the lamb is brown
Step 29
on top and the sauce has thickened. Remove from the oven and set aside.
Step 30
In the last half hour that the lamb is cooking, make the celebration rice.
Step 31
Make the Saffron Water (see page 13).
Step 32
In a large sauté pan set over medium
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heat, add the butter, cloves, and cinnamon sticks, and cook until the butter has
Step 34
melted. Drain the rice well and add it to
Step 35
the pan, stirring to coat each grain in the
Step 36
fat. Add 3 cups of boiling water and 1 teaspoon of salt, and bring to a boil. Cover
Step 37
tightly, turn the heat down to its lowest
Step 38
setting, and cook, undisturbed, for 15
Step 39
minutes. Turn off the heat, leave the pan
Step 40
covered, and let rice sit off the heat for
Step 41
another 15 minutes.
Step 42
While the rice cooks, make the garnish.
Step 43
Add the raisins, barberries, and apple
Step 44
cider vinegar to a bowl, and set aside to
Step 45
plump up for at least 15 minutes. Add the
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butter to a medium frying pan set over
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medium-high heat and allow to melt. Add
Step 48
the almonds and a small pinch of salt, and
Step 49
cook, stirring often, until golden, 3 to 4
Step 50
minutes. Remove from the heat, and stir
Step 51
in the raisin mixture, cilantro, and parsley.
Step 52
Uncover the rice and add the saffron
Step 53
threads and their soaking liquid. Stir very
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gently so that the saffron stains some but
Step 55
not all of the rice yellow.
Step 56
Transfer the lamb and two-thirds of the
Step 57
sauce to a large bowl. Use two forks to
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roughly shred the meat into large pieces,
Step 59
removing the bones. Whisk the yogurt,
Step 60
parsley, and extra cilantro into the remaining sauce in the pan, and transfer to
Step 61
a medium bowl.
Step 62
Spoon half of the rice mixture onto a large
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serving platter and top with half of the
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lamb mixture. Repeat with the remaining
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rice and lamb, then spoon the nut garnish
Step 66
all over. Serve with any extra yogurt gravy
Step 67
alo
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