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    Northern Star

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    Northern Star

    Northern Star. A whole leg of lamb is the leading light of this special meal. It is a typical dish from northern India. You need to prepare the lamb 48 hours in advance of cooking to allow the meat to absorb the spices.

    Serves: Coriander And Mint Chutney serves 6, Quick Coconut Chicken serves 4, Raan serves 6-8, Pilau Rice With Whole Spices serves 6

    Ingredients

    • Coriander And Mint Chutney
    • 1 x 200g pot Greek yogurt
    • 1 tsp lime juice
    • 3 tbsp of chopped fresh Coriander
    • 3 tbsp of chopped fresh mint
    • 3 salad onions, chopped
    • 1 tsp Bart Spices Fresh Ginger
    • ½ tsp salt
    • ½ tsp pepper
    • Pilau Rice With Whole Spices
    • 2 tbsp Rajah Vegetable Ghee
    • 1 onion, finely chopped
    • 1 cloves garlic, crushed
    • Generous Pinch of saffron threads
    • 600ml hot chicken or vegetable stock
    • ½ cinnamon stick
    • 6 cardamoms
    • 1 bay leaf
    • 250g Basmati rice, washed and drained
    • 55g sultanas
    • 1 tbsp oil
    • 55g cashew nuts
    • Quick Coconut Chicken
    • Salt
    • 1 tbsp Rajah Vegetable Ghee
    • 1 onion, finely chopped
    • 2 tbsp Veeraswamy Medium Moglai Curry Paste
    • 4 chicken breast fillets, cut into strips
    • 1 x 200ml carton Bart Spices Coconut Cream
    • Chicken stock (optional)
    • RAAN
    • 2 tsp salt
    • 5cm piece fresh root ginger, peeled
    • 6 cloves garlic, peeled
    • Juice and grated rind of 1 lemon
    • 2.2kg leg of lamb, skin and fat removed
    • 300ml natural yogurt
    • 55g shelled pistachio nuts
    • 55g ground almonds
    • 2 tbsp soft brown sugar
    • 2 tsp ground cumin seeds of 6 cardamom pods, ground
    • 1 tsp turmeric
    • ½ tsp chilli powder
    • 1 tsp ground cinnamon

    Method

    1. Coriander And Mint Chutney - Serve with Sharwood's Poppadoms.
    2. Quick coconut chicken: Heat the ghee in a frying pan. Add the onion and cook for 10 minutes or until soft. Stir in the curry paste. Add the chicken and stir-fry for 5 minutes or until beginning to brown. Stir in the coconut cream and salt, to taste, and cook gently for a further 5-10 minutes or until thoroughly cooked. Add a little stock if a thinner sauce is preferred.
    3. Raan: In a blender or food processor, process the ginger, garlic, lemon rind, juice and salt to a paste. Make several deep cuts all over the lamb and rub in the paste. Place in a covered dish in a refrigerator for 1 hour.
    4. Place the remaining ingredients in a blender or food processor and process to a paste. Spread the mixture all over the lamb. Cover and chill for 24-48 hours.
    5. Place the covered dish in a preheated oven 230°C, gas mark 8 for 15 minutes. Reduce the temperature to 170°C, gas mark 3 and cook for a further 2 hours, basting every 15 minutes or so. Remove the lid, increase the temperature to 220°C, gas mark 7 and cook for a further 15 minutes.
    6. Leave the lamb for 15 minutes before carving. Remove any fat from the sauce in the casserole. Carve the lamb and arrange on a heated serving plate. To serve, pour the sauce over the lamb.
    7. Pilau Rice With Whole Spices: The whole spices in this dish are not meant to be eaten but they add a mouthwatering fragrance to the rice and look very attractive.
    8. Add the saffron to the stock and set aside. Heat the ghee in a large pan and fry the onion for 5 minutes. Add the garlic and cook for a further 5 minutes. Stir in the cinnamon, cardamoms and bay leaf and cook for 2 minutes.
    9. Add the rice and cook, stirring, for 2 minutes. Pour in the stock and add the sultanas. Bring to the boil, stir and then reduce the heat. Cover and cook gently for 15-20 minutes or until the rice is tender and all the liquid has been absorbed. Meanwhile, heat the oil in a frying pan and fry the cashew nuts until browned. Drain on kitchen paper, scatter over the rice and serve.

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