This one-pot lamb and rice are super simple, delicious, and full of flavor. This lamb rice tastes like the famous nasi goreng kambing (mutton fried rice), but easier and fewer dishes to wash.
One-Pot Lamb Rice
- 250g leg of lamb, diced
- 3 cups of rice, wash and rinse
- 2 tablespoons ghee
- 2 cm cinnamon
- 1 bay leaves
- 3 cups beef stock or water
- a handful sultana, to serve
- small bunch scallion, chopped
- 5 shallots
- 3 garlic
- 2 red chilies
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 2 cloves
- 3 cardamon
- salt and pepper to taste
- Put all the spices paste ingredients in a food processor with a little bit of water or oil. Blitz to smooth a paste. Scrape down the sides with a spoon and blitz again to makes a really smooth paste.
- Melted the ghee in a pan over medium-high heat. Once the ghee melted and heat up add the diced lamb, cook until the lamb browned on both sides. Remove lamb from the pot and set aside.
- Add spices paste, cinnamon, and bay leaves to the pot. Stir-fry until spices paste fragrant, about 3 to 5 minutes.
- Tip in the rice and lamb, stir until rice and lamb are well coated with the spices.
- Pour in water or beef stock, season with salt and pepper. Bring to boil, then stir in the rice once so it doesn’t stick to the bottom of the pan. Cover the pan with a fitting-lid, reduce the heat to low, and cook gently for 13-15 minutes, or until all the liquid absorbed.
- Turn off the heat, uncover the rice, and fluff the rice with a fork.
Sprinkle with chopped scallion, raisins, and serves with lemon wedges.