Spicy leg of lamb on saffron rice

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the leg of lamb, dab dry and remove excess fat. Wash and cut the chilli, scrape out the seeds and cut the chilli into fine rings. Peel garlic and chop finely. Mix chilli, garlic, spices, lemon peel and juice and oil. Rub leg of lamb from all sides with the mixture and leave to soak for a few hours (preferably overnight). Place the leg of lamb in a roasting pan.

2. 2

   Roast in a preheated oven (electric cooker: 200 °C/ gas: level 3) for two hours. As soon as the roast begins to brown, add some stock. Pour some stock on the leg of lamb several times during the roasting time and pour on the remaining stock. Heat the fat in a saucepan. Fry the rice, saffron and almonds. Deglaze with 1/2 litre of lightly salted water, bring to the boil, cover and allow to swell over a low heat for 20 minutes. Add the raisins to the rice five minutes before the end of the cooking time. Remove the leg of lamb from the roaster, cover and leave to rest for ten minutes. Place the roast in a pot, add the sour cream and bring to the boil. Stir flour and some water until smooth, add to the sauce and bring to the boil again. Season sauce with salt, pepper and curry.

3. 3

   Deglaze with 1/2 litre of lightly salted water, bring to the boil, cover and allow to swell over a low heat for 20 minutes. Add the raisins to the rice five minutes before the end of the cooking time. Remove the leg of lamb from the roaster, cover and leave to rest for ten minutes. Place the roast in a pot, add the sour cream and bring to the boil. Stir flour and some water until smooth, add to the sauce and bring to the boil again. Season sauce with salt, pepper and curry. Arrange almond rice with the leg of lamb and garnish with fennel or coriander green. Serve with the sauce

4. 4

   Preparation time approx. 2 1/2 hours (without marinating time)