Arabian style rice with lamb

Arabian style rice with lamb

INGREDIENTS:
2 cups (250 ml each) basmati rice
1.8 l water
1 kg lamb meat
2 onion heads
1 carrot
2-3 cm fresh ginger
3 tomatoes
1 tablespoon tomato puree (paste)
¼ teaspoon ground cloves
¼ teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon allspice
½ teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon black pepper
2 bay leaves
2 vegetable or meat bouillon cubes
1 dried lemon or the zest of ½ lemon + 2 tablespoons lemon juice
~50 ml sunflower oil
1 tablespoon clarified butter

For sprinkling:
a handful of raisins
a handful of sliced almonds or cashew
a handful of pine nuts
a handful of pistachio (without the shell)
fresh parsley

PREPARATION:
Put the rice in cold water for ½ – 1 hour. Wash the lamb meat, dry it and cut it into big pieces.
Cut the onion and ginger into small pieces. Peel the tomatoes and grate them using a grater with large holes along with the carrot or cut them into cubes.
Put 2/3 of the sunflower oil, onion, carrot and ginger in a cooking pot. Cook over medium heat until the onion softens. Add the pieces of lamb meat and fry until they brown from all sides. Add the grated tomatoes, tomato puree, cardamom, cloves, cinnamon, black pepper, ground ginger, turmeric, allspice, bay leaves and dried lemon. Cook until the water from the tomatoes evaporates and only the oil is left. Add 1.8 liters of water and the bouillon cubes and lower the heat once it is brought to a boil. Put a lid on the pot and cook for an hour and a half. Remove the lamb meat and put it in a separate bowl. Add the rice to the pot. Stir and once it is brought to a boil again cook without stirring over very low heat with a towel and a lid on it. Boil for about 20 minutes, until the rice absorbs all of the liquid and is ready. Remove the pot from the heat and leave the rice to rest for 5 minutes without removing the lid.

While the rice is cooking fry the sliced almonds (or cashew) with a little sunflower oil until they brown a little. Remove them from the pan and place them onto a sheet of kitchen paper so that it can absorb the excess oil. Put the raisins into the pan. Fry them until they brown and put them onto the kitchen paper. Do the same with the pine nuts.

Arabian style rice with lamb

Fry the lamb meat in a pan with 1 tablespoon of clarified butter until they brown. Alternatively, you can cook them in the oven using infrared or the top heating element until they brown.

Stir the rice and pour it into a large serving plate. Place pieces of the lamb meat onto the rice and add the almonds, raisins, pine nuts, pistachio and finely cut fresh parsley.

Arabian style rice with lamb

Arabian style rice with lamb