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  • Writer's pictureBasma Masri
    • Jun 24, 2020
    • 2 min read

Fragrant Lebanese rice with roast lamb

Serves 4

 

Calories: 473kcal

Carbs: 22g

Fat: 29g

Protein: 32g

 

Tender roast lamb over a bed of Lebanese aromatic rice, served with fried onions, golden almonds & pine nuts. Definitely a favourite with all the family.

 
 

INGREDIENTS

  • 500g lamb shoulder, chopped into cubes

  • 1 onion, halved

  • 2 onions finely chopped

  • 1 cup yellow raisins

  • 1 cup basmati rice

  • 4 Tbsp oil

  • 1/4 Tsp salt

  • 1/4 Tsp cinnamon

  • 1/2 Tsp allspice

  • pinch of white pepper

  • 1 cinnamon stick

GARNISH

  • 1 Tbsp pine nuts

  • 1 Tbsp sliced almonds

  • 2 Tbsp Fried onions

INSTRUCTIONS

  • Place the lamb in a pressure cooker/ slow cooker with 1 onion (halved), the cinnamon stick and a pinch of salt.

  • Cook until tender. Remove from the stock and place on a baking tray. (Reserve the stock for later).

  • In a medium sized saucepan, over a medium-high heat, fry the onions in a little oil until they become golden brown. Add the spices and 1/2 cup of water.

  • Boil on high for about 3 minutes or until the mixture thickens into a paste.

  • To the same saucepan, add the rice. Stir the rice so it's coated in the onion paste, then add enough reserved lamb stock to cover the rice by about 5 mm.

  • Cook on a low heat until the rice absorbs all the water.

  • Meanwhile, pre-heat your oven to the highest setting & bake the lamb until crispy.

  • In a small pan, over a medium-high heat- fry the almonds in a little oil until golden. Remove and repeat the same process with the pine nuts. Set aside to garnish later.

  • Serve the rice dish hot, garnished with the crispy lamb and a sprinkle of the nuts for colour & crunch.

  • Serve with a simple garden salad & some fresh Greek yogurt.

 

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