Tender, saffron-marinated lamb shoulder slow-roasted to perfection. Served with fragrant Saudi-inspired spiced rice for a dish fit for a feast
| انشأ بواسطة | سبينس |
| وقت التحضير | 40 دقائق |
| وقت النقع | ساعتان أو حتى صباح اليوم التالي |
| وقت الطهي | 120 دقائق |
| عدد الأفراد | 6-8 |
| مطبخ | Middle Eastern |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 685 |
| دهون | 21g |
| المشبعة | 4g |
| بروتين | 49g |
| الكربوهيدرات | 66g |
| السكريات | 3g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPeel and crush the garlic. Add the garlic to a large zip-top bag with the yoghurt, half the saffron and salt. Place the lamb shoulder in the bag, seal it and massage it to ensure the lamb is well coated in the marinade. Marinate in the refrigerator for at least 2 hours or, ideally, overnight.
When ready to roast the lamb remove it from the fridge 30 minutes beforehand so it comes down to room temperature. Preheat the oven to 180°C, gas mark 4.
Place the shoulder in a large roasting tray. Pour the saffron-yoghurt marinade over the lamb, ensuring it is well coated. Add 500ml water to the bottom of the tray, cover the lamb with aluminium foil. Roast for 1 hour and 30 minutes.
Meanwhile, make the fragrant rice. Soak the basmati rice for 30 minutes, then drain. Dice the onion finely and juice the lemon. Heat the olive oil in a pot and sauté the onion until it browns. Add the galangal paste and dry spices, cook for 1 minute, then add the rice. Stir constantly, ensuring the rice is coated with the spices, and toast for 5 minutes.
Remove the lamb from the oven and pour the pan juices into a jug to measure 500ml; top with water as needed. Add this liquid to the rice, ensuring the rice is fully covered. Return the lamb to the oven uncovered to brown for the last 20 minutes.
Bring the rice to a boil, reduce the heat to low, cover and simmer for 10-15 minutes. Finish the rice with lemon juice and rose water. Cover with the lid and let the rice sit for 5 minutes.
Toast the nuts on a baking tray in the oven 180°C until golden brown – approx. 5 minutes.
Transfer the rice to a large serving platter, place the lamb shoulder in the centre and scatter over the toasted almonds, pine nuts and rose buds, if desired.
Serve the dish with lemon wedges on the side.
