Lamb Rakka
Ingredients
- 4 ounces coconut oil or peanut oil
- 4 to 5 Syrian black cardamom seeds
- 1/2 tablespoon ground cardamom
- 1/2 tablespoon ground cumin
- 1/2 tablespoon coriander
- 4 cloves garlic, smashed
- 1 stick cinnamon
- 2 bay leaves
- 1 tablespoon turmeric
- 1/4 tablespoon celery seeds
- 1/4 tablespoon ajowan
- 2 pounds boneless leg of lamb, cubed
- 2 tablespoons lemon juice
- Kosher salt
- 1/2 tablespoon saffron
- 16 ounces tomato puree
- 1 cup milk
- 1 cup yogurt
- 2 ounces sour cream
- 4 dried figs, quartered
- 1-ounce dried sweet cherries
- Fresh cilantro leaves, for garnish
- Cooked basmati rice, for serving
Instructions
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