Middle Eastern · Dinner
Lamb Rice Platter
Lamb shoulder braised with onion, garlic, cumin and cinnamon until tender, served over saffron basmati rice with toasted almonds, parsley and pomegranate seeds. Finished with a garlicky yogurt sauce that balances the warm spices and rich meat.
$7
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
626Calories
45.7gProtein
34.1gFat
36.2gCarbs
4.6gSugar
3.5gFiber
1003mgSodium
202mgChol
12.4gSat Fat
812mgPotassium
85mgCalcium
5mgIron
2.6mcgVitamin B12
8.2mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Chop the onion, mince the garlic, and season the lamb shoulder chunks with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown the lamb chunks on all sides, about 6 minutes, until deeply crusted.
3
Bloom
Add the onion and garlic to the pot, cook 2 minutes until soft, then stir in the cumin, cinnamon and turmeric and cook 1 minute until fragrant.
4
Braise
Pour in chicken stock and scrape the pot base, cover, and simmer over low heat 75 minutes until the lamb pulls apart easily.
5
Plate
Mound the warmed saffron rice on a plate, top with lamb and juices, scatter almonds, parsley and pomegranate seeds, and serve with yogurt sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in lamb shoulder
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 1/2 tsp1/2 tsp cinnamon-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 2 cup480ml chicken-stock
- 2 tbsp2 tbsp olive-oil
- 1 1/2 cup280g basmati-rice-cooked
- 22 small pinch saffron
- 2 tbsp2 tbsp almond
- 2 tbsp2 tbsp plain-yogurt
- 22 small clove garlic
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp pomegranate
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
