Middle Eastern · Dinner
Spiced Lamb and Rice Casserole
Lamb Zurbiyan
Yemeni layered lamb-and-basmati rice cooked with potato, fried onion, and warm hawaij, finished with a green coriander zhug for sharpness on the plate.
$$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
720Calories
38gProtein
32gFat
68gCarbs
8gSugar
6gFiber
780mgSodium
110mgChol
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Instructions
1
Prep
Pat 640g lamb shoulder dry, rub with 0.5 tsp salt. Dice 240g onion finely, grate 4 garlic cloves and 10g ginger. Slit 2 small green chillies lengthwise. Dice 200g tomato. Peel and cube 240g potato. Thinly slice 80g onion for crisping. Rinse basmati rice, soak 10 minutes. Chop 30g coriander leaves and stems, finely chop 2 green chillies, grate 2 garlic cloves. Combine coriander, chilli, garlic, 1 tsp cumin, 0.5 tsp cardamom, 20ml olive oil, 10ml lemon juice, pinch salt; pulse 30 seconds into coarse zhug.
2
Sear
Heat 30ml ghee in a 24cm heavy saucepan over medium-high for 2 minutes until shimmering. Sear lamb on all surfaces for 7 to 8 minutes, turning every 90 seconds, until deeply browned. Lift to a plate.
3
Build 1
Lower heat to medium, add diced onion, cook 6 minutes until softened. Stir in garlic, ginger, slit chillies, hawaij, turmeric, cinnamon, bay leaves; toast 45 seconds until fragrant. Stir in tomato and 0.5 tsp salt, simmer 3 minutes until oil pools at edges.
4
Braise
Return lamb to pan, pour hot water until two-thirds submerged, bring to gentle simmer, cover, cook on low 30 minutes until lamb yields easily. While lamb braises, toss potato cubes with 1 tbsp oil and salt; roast at 200C for 18 minutes until knife slides in easily.
5
Fry
Heat 2 tbsp oil in a small pan over medium, fry sliced onion 6 to 7 minutes, stirring, until evenly deep golden. Lift to paper towel to crisp.
6
Build 2
Lift lamb to a board, reserve 400ml braising stock. Drain soaked rice. Scatter roasted potato across saucepan base, sit lamb on top, spread rice evenly over. Pour 400ml stock over rice, bring to simmer uncovered, cover tightly, cook on lowest heat 18 minutes until liquid absorbs and steam holes appear.
7
Rest and plate
Off heat, rest 5 minutes. Plate rice and lamb together, scatter crisp onion over top, serve zhug sauce alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) lamb shoulder
- 30ml (2 tbsp) ghee
- 320g (11.3 oz) yellow onion
- 6 garlic cloves
- 10g ginger
- 4 small green chillies
- 2 tsp hawaij spice mix
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 2 bay leaves
- 200g (7.1 oz) ripe tomato
- 1 tsp fine sea salt
- 600ml (2 1/2 cup) hot water
- 240g (8.5 oz) waxy potato
- 60ml (1/4 cup) neutral oil
- 170g (6 oz) basmati rice
- 400ml (1 3/4 cup) hot lamb braising stock
- 30g (1 oz) coriander leaves and stems
- 1 tsp ground cumin
- 0.5 tsp ground cardamom
- 20ml (4 tsp) extra-virgin olive oil
- 10ml (2 tsp) lemon juice