👨‍🍳 Instruktioner

1. 1

   Preheat oven to 160°C (320°F).

   💡 Proffstips: Ensure oven is fully preheated before placing the lamb.
2. 2

   Rub the lamb all over with salt, pepper, turmeric, and 2 tablespoons of the 7-spice blend. If using large cuts, make incisions and rub spices in.

   💡 Proffstips: Allow lamb to marinate for at least 1 hour, or preferably overnight in the refrigerator.
3. 3

   In a large roasting pan or Dutch oven, heat the vegetable oil over medium-high heat. Sear the lamb on all sides until browned.

4. 4

   Remove the lamb from the pan and set aside. Add chopped onions to the pan and sauté until softened and lightly browned.

5. 5

   Add minced garlic and diced tomatoes to the pan. Cook for another 5 minutes until tomatoes begin to break down.

6. 6

   Stir in the tomato paste and the remaining 1 tablespoon of 7-spice blend. Cook for 1-2 minutes until fragrant.

7. 7

   Return the lamb to the pan. Add the lamb broth or water, dried limes, and season with salt and pepper. The liquid should come about halfway up the lamb.

   💡 Proffstips: If using a whole lamb, you may need a larger vessel or to adjust liquid levels.
8. 8

   Cover the pan tightly with foil or a lid and place in the preheated oven. Roast for 3-4 hours, or until the lamb is fork-tender and falling off the bone.

   💡 Proffstips: Baste the lamb with pan juices every hour.
9. 9

   While the lamb is roasting, rinse the basmati rice thoroughly. In a separate pot, combine rice, 6 cups of water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until cooked and fluffy. Stir in soaked raisins just before serving.

   💡 Proffstips: Do not overcook the rice; it should remain separate grains.
10. 10

    Once the lamb is tender, carefully remove it from the pan. Strain the cooking liquid, discarding solids. Skim off excess fat from the liquid.

    💡 Proffstips: You can thicken the sauce slightly by simmering it on the stovetop if desired.
11. 11

    To serve, spread the spiced rice on a large platter. Place the tender lamb on top of the rice. Drizzle with some of the reduced cooking liquid. Garnish with toasted almonds or pine nuts.

    💡 Proffstips: Serve the remaining sauce on the side.