Khara Masala Lamb is deliciously spicy and aromatic. Khara Masala Lamb with Saffron Rice is a perfect dish to serve on a cold, wet, miserable winter´s evening.
As with many dishes, you can adjust the spiciness according to your preference.
For the lamb
- 3 cardamon pods
- 6 black peppercorns
- 3 cloves
- 1 large onion, chopped
- 1 tsp chipotle chili flakes
- 1tsp cumin
- 1/2 tsp salt
- 1 tsp fresh ginger, shredded
- 3 garlic cloves, finely chopped
- 500g lamb (from a leg), cubed with large pieces of fat removed
- 500ml water
- bunch of fresh parsley, chopped (to serve)
For the rice
- 200g basmati rice
- 266ml water
- a few almonds, chopped
- a few sultanas
- 0.5g pack of saffron (I prefer threads, when possible)
- Using a pestle and mortar, crush the cardamon pods, peppercorns and cloves. Remove the husks.
- Fry the onions for about 5 minutes until lightly brown.
- Add all of the remaining spices to the onions, stir well and cook for a further 2-3 minutes.
- Sauté the lamb until lightly browned.
- Add the onion mix and water to the lamb and stir.
- Cover the pan and cook on a low-to-medium heat for 40-50 minutes, until the lamb is tender.
- Meanwhile, cook the rice in the water, with the almonds, sultanas and saffron.
- If necessary, cook the lamb for a further 5 minutes with the lid removed to thicken the sauce (alternatively, stir in a small mix of cornflour and cold water).
- Serve, alongside the cooked rice mix (optionally, sprinkle with fresh parsley).
I hope you enjoy this Khara Masala Lamb with Saffron Rice recipe. If you do, why not take a look at my Slow-cooked Paprika Pork Casserole recipe?