Lamb Raan with Tomato Rice
Clock Image
Prep: 15 mins
Cook: 20-30 mins
Alledgedly invented for world famous dab hand in the kitchen, Alexander the Great, lamb raan is a barbecued, spiced leg of lamb. Conquer this, you'll conquer anything.
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891 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4 cardamom pods
  • A pot of yogurt
  • 2 lamb leg steaks
  • 1 onion
  • A thumb of ginger
  • 1 garlic clove
  • A punnet of tomatoes
  • A bag of white basmati rice
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 250ml hot water
You'll need
  • Frying pan
  • Pestle and mortar or spice grinder (optional)
  • Bowl
  • Roasting tin
  • Pan with a lid
  • Measuring jug
Step by step this way
  • 1.

    Heat the oven to 230°C/Fan 210°C/Gas 8. Measure out 1 tsp of the cumin seeds and 2 tsp of the coriander seeds. Put them in a dry frying pan with 4 cardamom pods. Toast over a medium heat for 1-2 mins. Keep shaking the pan so they don't burn.

  • 2.

    Tip the spices into a pestle and mortar or spice grinder and grind (or use the end of a rolling pin to bash them). Throw away the papery green skins from the cardamom pods. Stir in half the yogurt with a pinch of salt.

  • 3.

    Put the lamb leg steaks and spiced yogurt into a bowl. Mix. Leave for 5 mins. Drizzle 1 tbsp oil into a roasting tin. Put the lamb in the tin. Roast for 20-30 mins till cooked to your liking.

  • 4.

    Peel and finely chop the onion. Peel and grate the ginger and garlic. Roughly chop the tomatoes.

  • 5.

    Warm ½ tbsp oil in a pan. Add the onion. Season. Stir and fry for 5 mins till it looks glossy. Add the tomatoes, garlic and ginger. Stir and fry for 1 min. Fill the kettle and boil it.

  • 6.

    Add the rice to the onions and tomatoes. Pour in 250ml hot water. Cover. Simmer over a medium heat for 6 mins till the water has been absorbed. Take the rice off the heat. Leave it to steam with the lid on for 4 more mins to finish cooking the rice.

  • 7.

    Add the spinach to the rice. Fork it through so the spinach just wilts. Serve the rice with the lamb leg steaks and the rest of the yogurt.

  • Tip

    Let’s see how it pans out
    You can also cook the lamb leg steaks in a frying or grill pan rather than in the oven. Fry them for 4 mins each side for pink meat, 5-7 mins each side for medium to well done.