Spicy Lamb with Herb and Nut Rice

 

This recipe combines North African spices together to give this braised, boneless lamb a subtle exotic flavour.

Prep time: 15 minutes

Cook time: 180 minutes

Servings: 4 people

Preparation

Preheat the oven to gas 3, 170°C, fan 150°C. Using a sharp knife, make several 2.5cm (1in) deep cuts in the lamb. Place a large flameproof casserole dish over a medium to high heat and add the oil. Brown the lamb on all sides to seal. Remove from the pan and set aside. Add the onion, celery, leek and carrots to the casserole dish and cook for 5 minutes until soft.

Season well and stir through the harrisa, coriander and cinnamon and cook for 2 minutes. Stir in the chopped tomatoes and return the lamb to the pan. Cover the lamb with a tight-fitting lid and transfer to the oven to cook for 2 hours. Then remove the lid, stir the stock into the vegetables and return to the oven, uncovered, for 30 minutes. Place the rice in a medium pan with 500ml (17fl oz) water. Bring up to the boil and simmer for 10-15 minutes until all the water has been absorbed.

Remove from the heat, cover and set aside until needed. Toast the nuts in a small, heavy-based pan, over a medium heat for 2‑3 minutes, until fragrant, moving them around in the pan often. Roughly chop the nuts and stir them through the rice with half the parsley. When the lamb is cooked, remove it from the casserole with a slotted spoon and cut into slices.

Stir the remaining parsley through the vegetable mix.

Serve the sliced lamb with the rice, vegetables and sauce and a spoonful of natural yogurt. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days. 



Ingredients

2.4kg leg of lamb, butterflied 
30ml olive oil
1 onion, roughly chopped
3 celery sticks, roughly chopped
1 large leek, roughly chopped
3 carrots, roughly chopped
2 pinches salt
freshly ground black pepper
3tbsp harrisa paste
1tbsp ground coriander
1tbsp ground cinnamon
800g chopped tomatoes
300ml lamb stock 
250g basmati rice
75g pecans
3tbsp fresh parsley, chopped
plain yogurt, to serve