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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

Description

Food Network Invites You To Try This Lamb Rakka Recipe From Diners, Drive-ins And Dives.

Food Network