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Saffron and lamb pilaf
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Prep Time:
10 minutes
Cook Time:
200 minutes
Total Time:
210 minutes
Classic Spanish paella with tender lamb and fragrant saffron.
Ingredients:
  • 18.20 gm olive oil
  • 1.5kg diced lamb leg
  • 2 onions, halved and sliced
  • 5.00 gm ground cumin
  • 1 tsp chilli powder
  • 8 cardamom pods
  • 1 cinnamon stick
  • 1 tsp saffron threads
  • 1000.00 gm (1 litre) water
  • 500g basmati rice
  • 1 bunch fresh coriander, chopped
  • 200g slivered almonds, toasted
  • 80g currants
  • Yoghurt, to serve
Instructions:
  • In a sizzling hot pan, sear 1.5kg diced lamb leg in 1 tablespoon of lush olive oil until beautifully golden. Transfer the succulent lamb pieces to a generously sized 3.5-litre crockpot.
  • Add in 2 onions, sliced and halved, to the frying pan and sauté until soft. Next, introduce 2 teaspoons ground cumin, 1 teaspoon chilli powder, 8 cardamom pods, 1 cinnamon stick, and 1 teaspoon saffron threads, and stir until fragrant, about 30 seconds.
  • Combine the basmati rice and 4 cups (1 litre) of water in the crockpot.
  • Simmer gently for 4-6 hours on Low or 2-3 hours on High. Add chopped fresh coriander, toasted slivered almonds, and currants. Serve the pilaf with a side of yogurt.

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