• Ready in: 8 hours 45 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 338


  • 750 g diced lamb shoulder
  • 2 onions, quartered & sliced
  • 2 tbsp coriander, chopped
  • ½ cup boiling water
  • 1 tsp instant chicken stock powder
  • ½ tsp salt
  • 6 cardamom pods
  • 2 cm cinnamon stick
  • 2 cups milk
  • 2 cups long rice
  • SIDS SALT & PEPPER to taste
  • TOPPING:--
  • 2 tsp rice bran oil
  • 1 tbsp slivered almonds
  • 1 tbsp currants
  • chopped coriander to garnish


  1. Spray the bowl with oil and turn to LOW.
    In a bowl, combine onion,
    SIDS CRAZY SALT, coriander, stock powder mixed with water, salt, cardamom and cinnamon. Mix well then pour into the crockpot along with the lamb, cover and cook for 8 hours, stirring occasionally if possible.
    Carefully drain the cooking liquid into a large, microwave-proof container. Return the bowl containing the lamb to the cooker, cover and set to 'warm' or off.
    Add milk to the cooking liquid then microwave, covered, on HIGH for 3 minutes. Stir in the rice then microwave, covered for 16-18 minutes on medium (50%) power until rice is tender. Season with 
    SIDS SALT & PEPPER to taste.
    TOPPING:-- while rice cooks, heat the oil in a frypan and add almonds. Cook, stirring frequently, until the nuts begin to brown, then add the currants. Toss to combine then remove the pan from the heat.
    To serve, spread rice on a large platter, top with meat then sprinkle with almond/currant mixture. Finish with a sprinkle of coriander.

    Inspired by Simon and Alison Holst