Lamb with Rice

Prep time

15min

Cook time

60min

This traditional lamb and rice dish is rich in taste, fragrant and made with the right balance of seasoning and flavours.

Photo of Lamb with Rice

Ingredients:

  • 2 kg Lamb Shoulder (2-3 medium size w/ bone)

  • 4 cup Medium Grain Sunwhite Rice

  • 300 g Minced Lamb

  • 3 tbsp Vegetable Oil

  • 2 cup Beef Broth

  • 2½ tsp Salt

  • 1 tsp Cinnamon Powder

  • 1 Cinnamon Stick

  • ¼ tsp White Pepper

  • ½ tsp Seven Spices

  • ¼ tsp Black Pepper

  • 1 Bay Leaf

  • 4 cup Water

  • ¼ cup Almonds

  • ¼ cup Cashew Nuts

  • ¼ cup Pine Nuts

  • ¼ cup Pistachio

  • ¼ Raisins

  • ¼ cup Dried Figs (cut into small pieces)

  • ¼ cup Dried Apricots (cut into small pieces)

  • Vegetable Oil

Method

  • Season Lamb with salt, black pepper, white pepper, cinnamon powder, 7 spice powder, turmeric powder, and olive oil.

  • On a separate pan, sear meat with some oil to get a goldish-brown

  • Pre-heat oven to 180

  • Add in a pot the lamb along with bay leaves and cover it with the beef stock and water with seasons and salt. Cover the pot with lid and place in the oven and leave it to roast for 4 hours.

  • Soak the rice in cold water for 30 minutes, drain and set aside.

  • Heat a 2 tbs of vegetable oil in a saucepan over medium heat

  • Add bay leaf and cinnamon powder along with 7 spices.

  • Add the minced meat and season it with salt, white pepper, black pepper.

  • Sauté ingredients until meat is lightly brown

  • Add rice and then mix them together

  • Add water, cover the pot, and let it cook for 20-30 minutes

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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