Australian Lamb With Rice by Chef Tarek Ibrahim

AUSTRALIAN LEG OF LAMB WITH RICE

BY CHEF TAREK IBRAHIM
Serves 4| Prep/cooking time 6h 30mins
INGREDIENTS
  • 1 Australian Leg of Lamb
  • 5 White Onions
  • 2 tbsp Brown Sugar
  • 1 Head of Garlic
  • 2 Bay Leaves
  • 10 Black Peppercorns
  • 4 cups Lamb Stock
  • 2 Carrots
  • 4 Potatoes, peeled & cut in cubes (soaked in water)
  • 3 Sweet Potatoes, peeled & cut in cubes (soaked in water)
  • 2 cups Basmati Rice (soaked in water)
  • 2 tbsp Turmeric
  • 2 tbsp Butter (salted)
  • Olive Oil
  • Salt, to taste
PREPARATION
  1. Pre-heat oven to 180C.
  2. In a large hot pot, add oil, the leg of lamb and fry until golden brown.
  3. Next, add to the pot the onions, sweet potatoes, carrots, potatoes, garlic, peppercorns, bay leaves, stock and brown sugar.
  4. Cover and place in a preheated oven for about 6 hours, until lamb is tender.
  5. To make the rice, in a smaller pot, add butter followed by onions and rice. Add boiling water and salt and stir gently; then cover tightly and allow to cook for 15-20 minutes.
  6. Remove the lamb from the oven, cover and rest for 30 minutes before serving.
  7. Place lamb in a serving dish with the rice and vegetables and drizzle with the lamb juice.
  8. Serve

 

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