Lamb Raan With Minted Rice

This classic Indian raan is usually a labour of love - that is until you busted out a slow cooker. Fall in love with your faithful benchtop buddy this winter.

The ingredient of Lamb Raan With Minted Rice

• 1 2 cup plain greek style yoghurt
• 1 teaspoon ground turmeric
• 2 tablespoons ground cumin
• 2 teaspoons cracked black pepper
• 1 teaspoon salt
• 2 garlic cloves crushed
• 1 tablespoon lemon juice
• 2 tablespoons garam masala
• 2 teaspoons dried chilli flakes
• 1 5kg easy carve leg of lamb
• 1 cinnamon stick
• 5 slices fresh ginger
• 3 4 cup plain greek style yoghurt extra
• 1 bunch english spinach steamed
• lemon wedges to serve
• 1 1 2 cups basmati rice rinsed
• large pinch of saffron threads
• 1 3 cup fresh mint leaves chopped
• 1 3 cup flaked almonds toasted

The Instruction of lamb raan with minted rice

• combine yoghurt turmeric cumin pepper salt garlic juice garam masala and chilli in a bowl cover lamb with mixture
• place cinnamon stick and ginger in slow cooker add 1 cup water top with lamb cover cook on high for 4 hours or low for 8 hours or until lamb is tender
• remove lid cook for a further 15 minutes
• meanwhile make minted rice place rice and saffron in a saucepan add 2 1 4 cups water bring to the boil cover reduce heat to low simmer for 10 minutes or until liquid is absorbed remove from heat fluff with a fork cover stand for 10 minutes add mint and almonds season toss to combine
• serve lamb with rice extra yoghurt spinach and lemon wedges

Nutritions of Lamb Raan With Minted Rice

calories: 611 362 calories
calories: 23 6 grams fat
calories: 9 3 grams saturated fat
calories: 47 4 grams carbohydrates
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calories: 50 grams protein
calories: 151 milligrams cholesterol
calories: 617 milligrams sodium
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