👨‍🍳 조리법

1. 1

   Preheat your oven to 160°C (320°F).

2. 2

   If using a whole lamb, clean it thoroughly. If using a lamb leg, trim excess fat. Make deep incisions all over the lamb.

3. 3

   In a large bowl, mix quartered onions, whole garlic cloves, bay leaves, cardamom pods, cinnamon sticks, cloves, salt, and pepper. Stuff some of this mixture into the incisions of the lamb.

4. 4

   Place the lamb in a large roasting pan. Add the remaining onion and garlic mixture around the lamb. You can add a cup or two of water to the bottom of the pan to help create steam.

5. 5

   Cover the lamb tightly with aluminum foil. Roast in the preheated oven for 3-4 hours, or until the lamb is very tender and falling off the bone. Baste occasionally with its own juices.

6. 6

   While the lamb is roasting, prepare the rice. Rinse the basmati rice until the water runs clear. Soak it in water for about 30 minutes.

7. 7

   In a large pot, heat the ghee or oil over medium heat. Add the drained rice, turmeric, pierced dried limes, and a pinch of salt. Sauté for a minute until the rice grains are coated.

8. 8

   Add enough water to cover the rice by about 1 inch (approximately 5-6 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

9. 9

   Once the lamb is cooked, carefully remove it from the roasting pan and set aside to rest. Strain the lamb juices from the roasting pan and skim off excess fat. You can use some of these juices to moisten the rice if desired.

10. 10

    Fluff the cooked rice with a fork. Gently fold in the soaked raisins and the fried nuts or pine nuts.

11. 11

    To serve, spread the spiced rice onto a large serving platter. Place the roasted lamb on top of the rice. Drizzle with some of the reserved lamb juices.