Spiced roast lamb with coconut rice
Ingredients Method 1.Dry-fry turmeric, cumin and coriander in small frying pan, stirring, about 1 minute or until fragrant.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1/4 teaspoon ground turmeric
- 2 teaspoons cumin seeds, crushed
- 1 teaspoon ground coriander
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon honey, warmed
- 1 teaspoon salt
- 1 1/2 kilograms easy carve leg of lamb
- 2 cups (500ml) water
- 1 1/2 cup (300g) basmati rice
- 400 millilitres coconut milk
- 1 1/2 cup (375ml) chicken stock
- 4 fresh dates, sliced thinly
- 1/4 cup (35g) slivered almonds, roasted
- 80 grams baby spinach leaves
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