Blake Proud shows us just how easy it is to create his show-stopping slow cooked Persian Lamb & Spice Jewelled Rice 👌
Staying in doesn’t have to be boring with this dish that’s packed with flavour and is sure to impress the whole family! @iamblakeproud
4 tbsp Mymoune pomegranate molasses
1 tsp ground cumin
Juice 1 lemon
1 tbsp olive oil
1 tsp of Tasman sea salt
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6kg, lightly scored
Heat oven to 160C/140C fan/gas
In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.
Scatter the onion over a casserole dish or a deep roasting tin.
Place the lamb on top of the onions.
Pour the glaze over the lamb.
Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb.
Cover the dish with a lid or the tin with a large piece of foil.
Roast the lamb, undisturbed, for 3 hrs
Remove the lid or foil and continue to roast for 30 mins to give the lamb colour.
When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
SPICE JEWELLED RICE
500g Tilda grand basmati rice (rinsed well)
½ tsp saffron threads
4 tbsp butter (coconut oil)
¼ tsp Fennel seeds
¼ tsp Cumin seeds
¼ tsp Ground cinnamon
¼ tsp Ground cardamom
¼ tsp Ground all spice
1 medium onion (diced)
2 Bay leaves
Finely julienned rind of 1 lemon
120g cup Angas Park dried cranberries
150g Angas Park dried apricots (diced)
100g Angas Park orange peel
100g cup Sunbeam slivered almonds (toasted)
100g cup Sunbeam pistachios (toasted)
1 pomegranate seeded for garnish
100g of Butter
Mix the saffron threads into a 4 tsps of hot water—Set aside.
Soak the rice for 30 minutes in cold water.
Rinse the rice thoroughly when you drain it and set aside.
Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two.
Add the cinnamon, cardamom and all-spice and stir to combine.
Add the onion and saute over low heat until the onion is softened, about (10 minutes)
Add in the rice and saute it for a minute or 2 with the spices and onion
Get 1 litre of water and add the bay leaves and lemon rind.
Stir to combine, season with salt and fresh cracked black pepper.
Add in the fruit and nuts, stir to combine, and cover the skillet with a tight fitting lid.
Cook on low to medium heat for about 8 minutes.
Turn off the heat and let it sit, covered to let it steam dry.
Add the saffron water in swirls and let this sit for another 10 minutes.
When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter. Scatter the pomegranate seeds on top to garnish.