Lamb and Rice Bowl
A hearty, flavorful bowl from the Middle East, featuring tender lamb and aromatic spices.
Ingredients
- ●1 pound Lamb shoulderboneless, cut into 1-inch pieces
- ●1 cup Basmati riceuncooked
- ●2 tablespoons Olive oilfor cooking
- ●1 medium Onionchopped
- ●2 cloves Garlicminced
- ●1 teaspoon Cuminground
- ●1 teaspoon Corianderground
- ●1/2 teaspoon Cinnamonground
- ●1/2 teaspoon Saltto taste
- ●1/4 teaspoon Black pepperto taste
- ●1/4 cup Fresh parsleychopped, for garnish
Instructions
- 1
Heat the oil in a large skillet over medium-high heat.
- 2
Add the lamb and cook, browning on all sides, about 5 minutes.
- 3
Remove the lamb from the skillet and set aside.
- 4
Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
- 5
Add the cumin, coriander, cinnamon, salt, and pepper to the skillet and cook, stirring constantly, for 1 minute.
- 6
Add the rice to the skillet and cook, stirring constantly, for 1-2 minutes.
- 7
Add 2 cups of water to the skillet and bring to a boil.
- 8
Return the lamb to the skillet, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lamb is cooked through and the rice is tender.
- 9
Fluff the rice with a fork and stir in the chopped parsley.
- 10
Serve the lamb and rice in bowls, garnished with additional parsley if desired.