Description
A savory dish featuring spiced lamb seared until crispy and served over aromatic brothy rice, perfect for a comforting and hearty meal.
Ingredients
Units
Scale
- 500 g lamb shoulder or leg, cut into cubes
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup long-grain rice, rinsed
- 2 cups chicken or vegetable broth
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon (optional)
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Toss lamb cubes with cumin, coriander, paprika, salt, and pepper.
- Heat oil in a pan over medium-high heat, sear lamb until crispy and browned, then remove and set aside.
- Add onion and garlic to the pan, sauté until soft.
- Stir in rice, cook for 1–2 minutes until lightly toasted.
- Add broth, turmeric, and cinnamon. Bring to a boil.
- Return lamb to the pan, reduce heat, cover, and simmer for 18–20 minutes until rice is cooked.
- Let rest for 5 minutes, then fluff rice and garnish with parsley.
- Serve with lemon wedges.
Notes
- For extra crispiness, finish lamb under a broiler.
- Top with nuts like pine nuts or almonds for added texture.
- Chicken or beef can be substituted for lamb.
- Leftovers keep for 2 days in the fridge and reheat well.
Nutrition
- Serving Size: 1 serving (approx. 250 g)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg