GROUND LAMB AND RICE RECIPES RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches.
• Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender.
• Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish.
• Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.
• Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.
• Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad.

Steps:

• { "@type": "HowToStep", "text": "
  1. Chop the lamb into rough 3cm chunks, then place in a bowl with the yoghurt, marinade spices and 1 teaspoon of salt, then mix well. Cover and leave to marinate in the fridge for at least 2 hours, but preferably overnight.
  2. For the sauce, toast the coriander and cumin seeds in a dry pan over a medium heat for 1 minute, then tip into a pestle and mortar and bash to a fine powder.
  3. Add the chilli, turmeric, garam masala, cardamom pods and bay, then mix together. Peel and finely grate the ginger, garlic and onions.
  4. Drizzle 2 tablespoons of oil into a large frying pan over a medium heat, add the ginger and garlic, fry for 2 minutes, then add the onion and cook for a further 10 to 15 minutes, or until soft and golden.
  5. Tip the tomatoes into the pan, breaking them up with your hands as you go, then stir in the spices and 500ml of boiling water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally.
  6. Stir in the methi leaves, tamarind, honey and a pinch of sea salt, then remove from the heat.
  7. Preheat the oven to 170ºC/325ºF/gas 3.
  8. Drizzle 1 tablespoon of oil in a large frying pan over a medium heat, add the marinated lamb and fry for 5 minutes, or until browned all over – you may need to work in batches.
  9. Add the lamb to the sauce, cover with a lid and place in the oven for 1 hour 30 minutes, or until the lamb is tender and the sauce is thickened, loosening with a splash of water, if needed.
  10. Delicious served with fluffy rice, a scattering of coriander leaves and warm naan bread, if you like.
  " }