Lean lamb leg roast
400 g, (Buy 500g), cut into 3cm pieces
99% fat-free plain Greek yoghurt
½ cup(s), (140g)
1 tsp, grated
3 clove(s), crushed
1¼ tsp, ground
1 medium, thinly sliced
1 cup(s), (200g)
½ tsp, threads
½ cup(s), (125ml)
½ cup(s), chopped
- Combine lamb, 1/3 cup (80g) yoghurt, ginger, garlic, garam masala, turmeric, chilli, cinnamon, cardamom and chutney in a 4.5 litre (18-cup) slow cooker and mix well.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Stir into lamb mixture. Cook, covered, on low for 7 hours (or high for 3 1/2 hours). Season with salt and pepper.
- Towards end of cooking, cook rice in a large saucepan of boiling water for 20 minutes (see note). Drain. Combine saffron and milk in a small bowl. Set aside to infuse for 10 minutes.
- Stir chopped coriander into lamb mixture. Spread rice over lamb and flatten gently. Pour saffron-infused milk over rice. Cook, covered, on high for 1 hour or until rice is cooked through. Serve topped with remaining yoghurt and extra coriander.