Somali aromatic rice with lamb chops
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
Layered spicy rice goes perfectly with the herby lamb chops in this Somalian dish. Ideal for an Eid celebration meal.
Ingredients
For the lamb chops
- 500g/1lb 2oz lamb chops, washed and patted dry
- 2–3 tbsp olive oil
- 4–5 garlic cloves, crushed
- 1 fresh mint sprig, chopped
- small handful fresh coriander, finely chopped
- 1½ tbsp Turkish grill mix
- 1 tsp ground cumin
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 kiwi fruit, peeled
For the rice
- 300g/10½oz basmati rice
- 100g/3½oz sunflower oil
- 1 onion, ½ sliced and ½ finely chopped
- 1 tomato, finely chopped
- 1 chicken stock cube
- 1 tbsp ground cumin
- 1 small cinnamon stick
- 4–5 cardamom pods, crushed
- handful fresh coriander
- 3–4 garlic cloves
- 70g/2½oz sultanas, soaked in hot water and drained
- ¼ tsp red or orange food colouring
- banana, to serve
Method
To make the lamb chops, place the lamb, olive oil, garlic, herbs, Turkish grill mix, spices and salt in a large bowl. Mix well, ensuring the lamb is evenly coated.
Cover the bowl and marinate for at least 1 hour in the fridge.
Mash the kiwi fruit in a bowl. Remove the lamb from the fridge and mix the mashed kiwi into the marinated lamb in the bowl.
Leave the lamb to come to room temperature for 30 minutes. Do not leave for longer than 30 minutes, as the kiwi can over-tenderize the meat.
Meanwhile, to make the rice, bring a large saucepan of water to the boil.
Wash the rice thoroughly until the water runs clear.
Add the rice to the boiling water and par-boil for 8–10 minutes, or until the grains are clear and cooked on the edges but still firm in the centre. Drain the rice.
Meanwhile, heat the sunflower oil in a large casserole or pot over a medium heat. Add the sliced onion and fry until golden brown and crispy, being careful not to overcook. Transfer the sliced onion to drain on kitchen paper.
Add the chopped onion to the remaining oil in the casserole and cook until softened. Add the tomato, stock cube, cumin, cinnamon and cardamom. Stir and cook for 4–5 minutes, or until the tomatoes break down and the mixture becomes fragrant.
Crush the fresh coriander and garlic together using a pestle and mortar, then add this mixture to the casserole and cook for 2 minutes.
Pour 125ml/4fl oz water into the mortar, swirling it to capture any remaining flavour. Pour this into the casserole and stir. Lower the heat and cook for 2–3 minutes.
Carefully layer the rice over the mixture in the casserole, taking care not to mix the two. The rice should sit on top as a covering layer without fully blending into the tomato mixture.
Scatter the fried sliced onions and sultanas over the rice. Dot the food colouring in one corner.
Cover the casserole with a tea towel to absorb excess moisture. Place the lid tightly on to trap the steam and move the casserole to the smallest burner. Cook over the lowest heat for 8–10 minutes.
When ready, turn the heat off and remove the lid. A small plume of steam should escape – this indicates the rice is perfectly cooked.
Leave the rice to cool slightly before mixing, allowing the food colouring to set. Remove the cardamom pods.
To cook the lamb chops, heat a frying pan over a medium–high heat. Cook the lamb chops for 4–5 minutes on each side, or until cooked through. Cook for longer if more char is desired.
Serve the lamb chops immediately with the rice and a banana on the side.
