Middle Eastern · Dinner
Lamb Rice Platter (Gluten-Free)
Bone-in lamb shoulder braised with garlic, cumin, cinnamon and tomato until tender, then shredded over saffron basmati rice with toasted pine nuts, parsley and a yogurt drizzle. Warm spicing, tender meat and fluffy rice combine for a Middle Eastern platter served with a lemony herb salad, naturally gluten-free.
$7
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
631Calories
43.1gProtein
34.7gFat
38gCarbs
5.3gSugar
4.5gFiber
551mgSodium
151mgChol
12.8gSat Fat
789mgPotassium
85mgCalcium
5.2mgIron
2.6mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the lamb shoulder dry and season with salt and pepper; mince the garlic, finely chop the onion, and chop the parsley.
2
Heat the olive oil in a heavy pot over medium-high heat and sear the lamb chunks on all sides for about 6 minutes until deeply golden and browned.
3
Add the onion and garlic to the pot over medium heat; cook for 3 minutes until the onion softens and turns translucent.
4
Stir the cumin, cinnamon and turmeric into the pot; cook for 1 minute until fragrant, then add the crushed tomato and chicken stock. Cover and simmer over low heat for 75 minutes until the lamb is fork-tender.
5
Stir the saffron threads into the warm basmati rice; fluff with a fork. Toast the pine nuts in a dry pan over medium heat for 2 minutes until golden. Plate the rice, top with shredded lamb and sauce, scatter the pine nuts and parsley, drizzle with yogurt and lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in lamb shoulder, cut into large chunks
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground turmeric
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomato
- 1 1/2 cup360ml chicken stock
- 1 1/2 cup280g cooked basmati rice
- pinch of saffron threads
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp plain yogurt
- parsley
- 2 tsp2 tsp lemon juice
- salt, to taste
- black pepper, to taste
