Cook time
30mins
Difficulty
Lamb and rice dish

Ingredients

  • 500 g basmati rice
  • 100 ml vegetable oil
  • 800 g cubed oneless lamb shoulder
  • 2 onions, large, thinly sliced into half-rings
  • 3-4 carrots, peeled and cut into batons
  • 1 garlic
  • 2 tsp cumin seeds, toasted and roughly crushed
  • 1 tsp coriander seeds, roughly crushed
  • 0.5 tsp cayenne
  • 0.5 tsp black pepper
  • 1 tbsp dried barberries, (dried cranberries also totally work just try to find sugar free)
  • 1 tbsp salt

Steps

  1. Wash rice under tepid water until water runs clear of starch, then soak in warm water as you prepare the rest of the dish
  2. Heat the oil in a Dutch oven or cast-iron
  3. Fry the lamb over medium heat until it’s golden on all sides (10-15 min), remove from pan
  4. Add the onions and carrots to the same pan (keep the lamb fat) and fry for 10 min, stirring occasionally
  5. Cover with boiling water (enough so the vegetables are submerged)
  6. Add garlic bulb, spices, barberries (or cranberries), and salt. Don’t cover, but bring to a boil
  7. Once boiling, reduce heat to a minimum and simmer for 30-40 min
  8. Drain rice and add to the pot in a layer on top (don’t mix)
  9. Gently submerge the rice by pushing it down with a wooden spoon – if there isn’t enough liquid, top with boiling water so the rice is covered by at least .5 inch of liquid
  10. Cover and cook over low heat for 25-30 min

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