👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (325°F).

   💡 プロのコツ: Ensure your oven is at the correct temperature.
2. 2

   Prepare the lamb: Make deep incisions all over the lamb. In a bowl, mix turmeric, salt, and pepper. Rub this mixture all over the lamb, pushing some into the incisions.

   💡 プロのコツ: This helps the spices penetrate the meat.
3. 3

   In a large roasting pan, place the lamb. Stuff the cavity (if using a whole lamb) or place around the lamb the quartered onions, garlic cloves, bay leaves, cardamom pods, and cinnamon sticks.

4. 4

   Drizzle the lamb with half of the ghee or oil. Cover the roasting pan tightly with aluminum foil.

   💡 プロのコツ: Tight sealing is crucial for steaming the lamb.
5. 5

   Roast for 3-4 hours, or until the lamb is very tender and falling off the bone. Baste the lamb with its own juices every hour.

   💡 プロのコツ: The cooking time will vary depending on the size of the lamb.
6. 6

   While the lamb is roasting, prepare the rice. Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain well.

   💡 プロのコツ: Rinsing removes excess starch, preventing sticky rice.
7. 7

   In a large pot, heat the remaining ghee or oil over medium heat. Add the drained rice and sauté for 2-3 minutes until lightly golden.

8. 8

   Pour in the broth, add salt to taste, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

9. 9

   In a small pan, lightly fry the raisins and almonds in a little ghee until the nuts are golden and raisins are plumped. Be careful not to burn them.

   💡 プロのコツ: This step adds a delightful crunch and sweetness.
10. 10

    Once the lamb is cooked, carefully remove it from the roasting pan and set aside to rest. Discard the aromatics from the pan juices.

    💡 プロのコツ: Resting the meat allows the juices to redistribute.
11. 11

    To serve, spread the cooked rice on a large platter. Place the roasted lamb on top of the rice. Drizzle with some of the pan juices.

    💡 プロのコツ: A large, decorative platter is ideal for presentation.
12. 12

    Garnish generously with the fried raisins, almonds, and chopped parsley.

    💡 プロのコツ: The garnish adds color, texture, and flavor.