Layered Lamb Rice with Crispy Pita — Lamb Fattah
Levantine layered rice with shredded slow-cooked lamb, crisp toasted pita, garlicky yogurt, and a brown-butter pine-nut finish for celebration weekends at home.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g lamb dry, rub with 0.5 tsp salt. Dice 160g onion, grate 4 garlic cloves and keep 2 cloves separate. Rinse 140g basmati rice. Tear 2 pita into 3cm pieces. Whisk 240g yogurt with 2 grated garlic cloves, 10ml lemon juice, 0.25 tsp salt. Chop 10g parsley.
Bake
Heat oven to 200C. Toss pita pieces with 20ml olive oil, spread on tray, bake 8 to 10 minutes until deep golden and crisp. Set aside.
Sear
Heat 30ml ghee in a heavy 24cm saucepan over medium-high for 2 minutes until shimmering. Working in batches if needed to avoid crowding, sear lamb pieces 5 to 6 minutes, turning every 90 seconds, until deeply browned on all sides. Lift to a plate.
Bloom
Lower heat to medium, add diced onion, cook 4 to 5 minutes until softened. Stir in grated garlic, seven-spice, cinnamon, allspice, cinnamon sticks, and remaining 0.5 tsp salt; toast 30 seconds until fragrant.
Braise
Return lamb, pour in 300ml hot water, bring to gentle simmer, cover, cook on low 18 to 20 minutes until lamb yields easily. While lamb braises, bring 300ml hot stock and 0.25 tsp salt to simmer in a small saucepan, stir in rinsed rice, cover tightly on lowest heat, cook 14 to 15 minutes until liquid absorbs. Rest covered off heat.
Finish
Heat 30g butter in a small pan over medium for 90 seconds until foaming. Add 30g pine nuts, cook 60 to 90 seconds until golden and butter is nutty brown.
Plate
Layer on each plate: crisp pita, rice, lamb with pan juices, generous spoonful of garlic yogurt, brown-butter pine nuts. Scatter 10g parsley and 0.5 tsp sumac over both servings. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.