Middle Eastern · Dinner
Spiced Rice with Chickpeas and Meat
A Middle Eastern spiced rice dish of braised lamb shoulder with chickpeas and basmati rice, seasoned with cumin, cinnamon and allspice. Onion and garlic form the aromatic base, topped with toasted pine nuts and served warm with plain yogurt.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
29.8gFat
44.2gCarbs
4.3gSugar
6.9gFiber
698mgSodium
163mgChol
11.1gSat Fat
780mgPotassium
95mgCalcium
5.6mgIron
2.4mcgVitamin B12
4.5mgVitamin C
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Cut the lamb shoulder into small cubes and finely chop the onion and garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the lamb 4-5 minutes, turning occasionally, until deeply browned on most sides.
3
Saute
Add onion and garlic, cook over medium heat 4 minutes, stirring, until soft and translucent.
4
Bloom
Stir in cumin, cinnamon and allspice, cook over medium heat 1 minute until fragrant and the raw smell fades.
5
Braise
Pour in chicken stock, cover, and simmer over low heat 35 minutes until lamb is tender, then stir in chickpeas, rice, and heat through 2 minutes over low heat.
6
Toast
In a dry small pan over medium heat, toast pine nuts 2 minutes, shaking the pan, until golden and fragrant.
7
Plate
Season with salt and pepper, spoon rice and lamb onto a plate, scatter toasted pine nuts on top, and serve with yogurt alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g lamb shoulder
- 130g130g cooked chickpeas
- 190g190g cooked basmati rice
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp cinnamon-ground
- 1/4 tsp1/4 tsp allspice
- 240ml240ml chicken stock
- 2 tbsp2 tbsp pine nuts
- 4 tbsp4 tbsp plain yogurt, to serve
- salt, to taste
- black pepper, to taste
