Recipes and Rantings from a Self-Confessed Foodie

Khara Masala Lamb with Saffron Rice

Khara Masala Lamb with Saffron Rice

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.

Serves 2


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)


  1. Using a pestle and mortar, crush the cardamon pods, peppercorns and cloves. Remove the husks.
  2. Fry the onions for about 5 minutes until lightly brown.
  3. Add all of the remaining spices to the onions, stir well and cook for a further 2-3 minutes.
  4. Sauté the lamb until lightly browned.
  5. Add the onion mix and water to the lamb and stir.
  6. Cover the pan and cook on a low-to-medium heat for 40-50 minutes, until the lamb is tender.
  7. Meanwhile, cook the rice in the water, with the almonds, sultanas and saffron.
  8. 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).
  9. 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?

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