Spring Raan Lamb with Saffron Rice and Makhani Dahl
A delicious Indian twist on a Spring Sunday lunch...
As always, here at the Spicery Kitchen we’re intent on spicing up your lives. So, why not for Mother’s day or Easter have a change from a traditional roast with our version of an Indian dish known as raan lamb? Here the lamb is coated in a delicious crust of ground almonds, yogurt and spices. We’re serving it with a spicy stew called aloo gajar as well as a buttery makhani dahl (to replace gravy), an opulent saffron rice and a subji to utilise all the delicious spring vegetables available at this time of the year.