Lamb Ouzi with Saffron Basmati Rice

Lamb

• 2 tbsp Olive oil
• 800 g Lamb shoulder, boneless
• 1 large Yellow onion
• 4 cloves Garlic
• 1 tsp Ground cinnamon
• 1 tsp Allspice
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 900 ml Chicken stock

Saffron rice & topping

• ¼ tsp Dried saffron threads
• 300 g Basmati rice
• 60 g Almonds
• 15 g Fresh parsley

1. Cut the lamb into bite-sized chunks. Peel and finely chop the onion, and peel and crush the garlic. Measure out the spices, salt and pepper so they are ready to go.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb and brown well on all sides, 6 to 8 minutes, working in batches if needed so it sears rather than stews. Tip off any excess fat if there is a lot.
3. Reduce the heat to medium and add the onion with a pinch of the salt, then cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic, ground cinnamon and allspice and cook for 1 minute until fragrant. Add the chicken stock, remaining salt and the black pepper, scraping up any browned bits.
4. Bring to a gentle simmer, cover, then cook on low for 60 minutes until the lamb is very tender. If the liquid reduces too quickly, add a splash of water to keep the lamb just covered. Taste and adjust seasoning if needed.
5. While the lamb finishes, put the saffron in a small bowl and cover with 3 tbsp just-boiled water from the kettle; leave to steep for 5 minutes. Rinse the basmati rice until the water runs mostly clear. Cook the rice in a saucepan of boiling salted water for 8 to 10 minutes until tender, then drain well and return to the pan.
6. Stir the saffron and its soaking liquid through the hot rice, then cover and leave off the heat for 5 minutes to steam. Toast the almonds in a dry frying pan over medium heat for 3 to 5 minutes until golden, shaking the pan often. Finely chop the parsley.
7. Spoon the saffron rice onto a serving platter or plates. Top with the lamb and a little of its cooking juices. Finish with the toasted almonds and parsley, and serve straight away.

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