Biryani Slow-Roast Lamb Shoulder with Saffron Rice

Got a big occasion coming up? This aromatic slow-roasted dish is a true show-stopper
Biryani Slow Roast Lamb Shoulder with Saffron Rice
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Biryani Slow Roast Lamb Shoulder with Saffron Rice
April 11, 2019
Level Intermediate
Preparation Time 30 minutes
Cooking Time 6-8 hours
Serves 6-8


RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

1 lamb shoulder, bone-in
spinneysFOOD Salt
spinneysFOOD Black Pepper Powder
1 tsp spinneysFOOD Fine Cinnamon
A pinch of ground cardamom
1 tsp spinneysFOOD Chilli Powder
1 tsp spinneysFOOD Fine Turmeric
2 tbsp spinneysFOOD Garam Masala
¼ tsp ground cloves
Olive oil, for drizzling
1 large carrot, peeled and chopped
2 sticks celery, chopped
1 onion, chopped
2 whole garlic heads, halved
2 lemons, halved
750ml lamb or chicken stock

For the saffron rice

300g spinneysFOOD Basmati Rice
600ml spinneysFOOD Bottled Water
1 good pinch saffron
½ lemon
A pinch of spinneysFOOD Salt
Pomegranate rubies and spinneysFOOD Fresh Coriander, for garnishing

METHOD

  • 1

    Preheat the oven to 150°C, gas mark 2

  • 2

    Season the lamb well. Combine the spices and rub all over the lamb. Drizzle with olive oil

  • 3

    Arrange the carrot, celery and onion in a large roasting dish and place the lamb shoulder on top. Arrange the garlic and lemons in the roasting dish and add the stock

  • 4

    Cover with foil and place in the oven for 6-8 hours or until the meat falls off the bone. Remove the foil and place under a preheated grill to crisp up the skin

  • 5

    In the meantime, make the saffron rice. Put the rice in a saucepan with 600ml boiling water, the saffron, lemon and a pinch of salt into the small pan, cover and cook, stirring occasionally until tender and the water has been absorbed

  • 6

    Serve the lamb and rice garnished with pomegranate and coriander

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