4 Potatoes, peeled & cut in cubes (soaked in water)
3 Sweet Potatoes, peeled & cut in cubes (soaked in water)
2 cups Basmati Rice (soaked in water)
2 tbsp Turmeric
2 tbsp Butter (salted)
Olive Oil
Salt, to taste
PREPARATION
Pre-heat oven to 180C.
In a large hot pot, add oil, the leg of lamb and fry until golden brown.
Next, add to the pot the onions, sweet potatoes, carrots, potatoes, garlic, peppercorns, bay leaves, stock and brown sugar.
Cover and place in a preheated oven for about 6 hours, until lamb is tender.
To make the rice, in a smaller pot, add butter followed by onions and rice. Add boiling water and salt and stir gently; then cover tightly and allow to cook for 15-20 minutes.
Remove the lamb from the oven, cover and rest for 30 minutes before serving.
Place lamb in a serving dish with the rice and vegetables and drizzle with the lamb juice.
