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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

Emma Knowles
  • 745 minutes
  • Serves 6 to 8

INGREDIENTS

1

Lamb shoulder, bone in (about 1.7kg)

1 tsp

Chilli, ground

1 tsp

Coriander, ground

1

Coriander, Fresh sprigs

7

Garlic clove

2 tbsp

Ginger

2

Lime, Juice of

1 cup

Mint, firmly packed

5

Onion

500 milliliters

Chicken stock, hot

300 g

Basmati rice, brown

1 tbsp

Garam masala

1/2 tsp

Saffron

80 g

Ghee

150 g

Greek-style yoghurt

50 milliliters

Vegetable oil or ghee

250 g

Yoghurt, thick plain