Amina El-shafi's Ramadan Lamb & Spiced Rice Dish Recipe
Ramadan Lamb & Spiced Rice Recipe by Amina El-shafi

Amina El-shafi's Ramadan Lamb & Spiced Rice Dish Recipe

TV personality and food content creator Amina El-shafi recently appeared on The Morning Show to demonstrate a delicious and flavourful dish perfect for Ramadan. This recipe features layers of tender lamb, fresh vegetables, and aromatic spiced rice, making it both easy to prepare and ideal for festive occasions.

Ingredients

Lamb:

  • 1kg lamb shoulder, cut into medium chunks
  • 1 medium brown onion, quartered
  • 3 cloves garlic, halved
  • 2 cinnamon sticks
  • 8 green cardamom pods
  • 6 whole cloves
  • 2 bay leaves
  • 3L water
  • 1 1/2 tsp salt

Vegetables:

  • 1 small head cauliflower, broken into medium florets
  • 2 medium eggplants, skin peeled into stripes and sliced into 1cm discs
  • 4 medium potatoes, peeled and sliced into 1cm discs
  • 1 large brown onion, sliced thinly
  • 2 tomatoes, sliced into 1cm pieces
  • Frying oil

Spiced Rice:

  • 2 cups basmati rice, washed and drained
  • 2 teaspoons powdered vegetable or beef stock
  • 1 tsp ground turmeric
  • 1 tsp ground sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tbs baharat (Arabic seven spices)
  • 1 tbs fine salt
  • Toasted almonds and chopped parsley for garnish

Method

Begin by enclosing the spices for the lamb in a spice infuser or cheesecloth. Add this to the lamb pieces in a pot, followed by the water. Bring to a boil, clean off any scum, add salt, cover, and reduce the heat to a simmer for 2 hours. Once cooked, remove the spices and lamb, keeping the liquid aside for later use.

While the lamb is cooking, heat enough oil in a pan to fry the prepared eggplants, potatoes, and cauliflower florets in batches until they are lightly golden. Place them on a rack to drain any excess oil.

Next, cover the washed and drained basmati rice with ample warm water and let it soak for 15 minutes, then drain well. As the rice soaks, layer the vegetables in a large, preferably non-stick pot with a well-fitting lid. If you do not have a non-stick pot, place greaseproof paper at the base to prevent sticking.

Arrange the vegetables from the bottom in the following order: onions, tomatoes, cooked lamb chunks, cauliflower, potatoes, and eggplant. Mix the rice with the rice spices and powdered stock, then level it over the top of the layered vegetables.

Gently pour the reserved lamb juice over the rice, ensuring there is about 1cm of liquid above the rice level. Cover with greaseproof paper, followed by an upside-down plate or weight to ensure the top layer of rice cooks evenly. Place the lid on the pot.

Bring the pot to a boil, then immediately reduce to low heat. Cook for 45 minutes, then keep covered off the heat for an additional 10 minutes. Remove the lid, plate, and greaseproof paper. Place a large tray or platter over the top of the pot and carefully flip it to reveal the entire rice dish. Serve immediately while hot.

This dish is a wonderful addition to any Ramadan table, combining rich flavours and textures in a hearty meal that is sure to impress family and friends.