serves
4-6
prep
5 minutes
cook
3 hours
difficulty
Mid
serves
4-6
people
preparation
5
minutes
cooking
3
hours
difficulty
Mid
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 2 ½ tbsp ghee
- ½ cup fine egg noodle (see Note)
- 2 cups medium grain (Calrose) rice
- Salt
- 1 litre boiling hot chicken stock
- Ground cinnamon, lemon wedges, flat-leaf parsley, to serve
For the lamb
- ⅓ cup (80 ml) extra virgin olive oil
- 1 tbsp baharat
- 2 medium onions, finely chopped
- 1 kg boned lamb shoulder, cut into 2 cm chunks, bones reserved
- 1 tbsp Himalayan pink salt
- 2 cups tinned cannellini beans, drained, rinsed
- 3 tbsp tomato paste
- 2 cups (500 ml) passata
- 1 cup (250 ml) boiling water
Instructions
- To make the lamb, heat the olive oil in a large, heavy-based saucepan with a tight-fitting lid over medium-high heat. Add the baharat and onion and cook, stirring, until fragrant. Brown the lamb and bones in batches. Reduce the heat to low, add the salt and stir to combine.
- Bring any meat juices in the pan to a gentle simmer (or add a good splash of water or stock to the pan if needed). Cover and cook, stirring occasionally for 2-3 hours, or until the meat is very tender.
- Add the beans, tomato paste, passata and 1 cup boiling water to the pan with the lamb. Bring to a boil and simmer for 30 minutes, or until the sauce thickens.
- While the sauce simmers, prepare the rice. Melt the ghee in a second medium heavy-based saucepan with a tight-fitting lid. Add the egg noodles and stir constantly until golden. Remove from the heat. Add the rice to the noodles and mix well to coat with the ghee. Return to heat, add a pinch of salt and cook, stirring constantly, then reduce the heat to medium. Pour over the chicken stock, stir to combine, then simmer, covered, until the stock is absorbed by the rice. Reduce the heat to very low and cook for a further 10-15 minutes. Remove from the heat and allow to rest for 20 minutes. Uncover and fluff the rice with a fork.
- Spoon the rice onto a large serving platter. Sprinkle with cinnamon and top with the lamb. Squeeze over some fresh lemon juice and serve with the parsley.
Note
For the fine egg noodles, use the bird’s nest variety. For each cup of rice, use 1 nest.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
