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Slow roast leg of lamb with peppercorn and nutmeg and pilau rice
Fruit and vegetables
4 tbsp ginger and
garlic
paste
100g/3½oz crispy fried
onions
spring onions
, sliced
2 tbsp crispy fried
onions
2 tsp finely chopped
mint
leaves
2 tsp finely chopped fresh
coriander
leaves
1 handful
pomegranate
seeds (optional)
Tins, packets and jars
250g/9oz
basmati rice
, washed in running water and soaked for 25 minutes
50g/1¾oz
ghee
Cooking ingredients
1 tbsp Kashmiri red
chilli powder
200ml/7oz dark malt
vinegar
1 tsp
caster sugar
3
cinnamon
sticks
3 green or
black cardamom
pods
3
bay leaves
200ml/7oz
tomato purée
1½ tbsp
black peppercorns
, roasted in a dry frying pan for about 30 seconds and coarsely crushed
¼
nutmeg
, grated
sugar
, to taste
1 tsp
cumin
seeds
3
cloves
2 green
cardamoms
1
cinnamon
stick
1
bay leaf
Dairy, eggs and chilled
1 tbsp
butter
, melted
4 tbsp
single cream
1 tbsp
butter
Meat, fish and poultry
1.8kg/4lb
leg of lamb
(or thereabouts)
Other
2 tsp salt
2 tbsp
rum
(optional)
salt
Back to recipe
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