publication date: Dec 11, 2013
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 Saffron Lamb and Lentils

We did a roast leg of lamb the other night and had quite a bit left on the bone. So I needed to come up with something to do with it. My Mum used to make a lamb curry, but curry spices set off Molly’s reflux so that was out. I decided to combine a bit from Hugh Fearnley-Whittingstall’s saffron chicken, and Jamie Oliver's Moroccan Lamb dish to see what happened. Ju and Molly declared it a hit!

 

Ingredients

A couple of cups left-over cooked lamb (chicken would work too) diced up

1 tbs fennel seeds

1 tbs coriander seeds

1 tbs cumin seeds

1 tsp salt

1 tsp ground cinnamon

2 tbs saffron

Black pepper – a good few grinds

1 onion chopped

2 tbs olive oil

200g blanched almonds

250 g chopped dates, raisins, apricots, sour cherries etc

400 g basmati rice

400 mls chicken stock

250 g cooked lentils (Waitrose do puy lentils in a pouch)

Method:

Crumble the saffron and soak in 3 tbs boiling water while you sort everything else out

Grab a large casserole dish and add the chopped the onion and fry in a bit of olive oil – just until it’s coloured around the edges

Crush the seeds with the salt in a pestle and mortar (if you don’t have seeds just use ground spices instead) and add them to the onions. Fry for a couple of minutes.

Add the cooked lamb and toss the meat in the spices

Add in the rice to the casserole and mix it around so that the rice is covered with oil and spices (it will glisten)

Add everything else – stock, fruit, nuts, lentils, saffron and soaking liquid and give it a few good grinds of pepper.

Cover and leave on the hob on a low heat for 40 minutes – giving it the occasional stir to prevent sticking - add a bit more stock/water or white wine if it looks dry. Fluff with a couple of forks and serve.

Serve with a glass of red wine!

 

 



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