Saudi Spiced Lamb with Rice (Dairy-Free)

Ingredients

• 1.5 lbs Lamb shoulder (cut into 1-inch cubes)
• 2 cups Basmati rice
• 1 large Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1.5 teaspoons Cumin
• 1.5 teaspoons Coriander
• 0.5 teaspoon Turmeric
• 6 whole Cardamom pods
• 1 stick Cinnamon stick
• 2 leaves Bay leaves
• 3 tablespoons Vegetable oil
• 4 cups Lamb broth (or vegetable broth)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Dried apricots (chopped)
• 0.25 cup Almonds (toasted)

Instructions

1. 1Rinse the 2 cups of Basmati rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a bowl and cover it with water. Let it soak for 30 minutes.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (350°F / 175°C). Add the 3 tablespoons of Vegetable oil. Once the oil is shimmering, carefully add the 1.5 lbs of Lamb shoulder, cut into 1-inch cubes, in a single layer. Brown the lamb on all sides, which should take about 5-7 minutes. Do not overcrowd the pot; brown in batches if necessary. Remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the 1 large Onion, chopped, to the same pot. Sauté the onion over medium heat (300°F / 150°C) for 8-10 minutes, stirring occasionally, until it is golden brown and softened. Add the 4 cloves of Garlic, minced, and the 1 inch of Ginger, grated, to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 1.5 teaspoons of Cumin, 1.5 teaspoons of Coriander, and 0.5 teaspoon of Turmeric. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Return the browned lamb to the pot. Pour in the 4 cups of Lamb broth (or vegetable broth). Add the 1 teaspoon of Salt and 0.5 teaspoon of Black pepper. Add the 6 whole Cardamom pods, 1 Cinnamon stick, and 2 Bay leaves. Bring the liquid to a boil over high heat (400°F / 200°C).
6. 6Once boiling, reduce the heat to low (225°F / 110°C). Cover the pot tightly with a lid and let it simmer gently for 45 minutes, or until the lamb is tender when pierced with a fork. The internal temperature of the lamb should reach at least 160°F (71°C).
7. 7Drain the soaked 2 cups of Basmati rice completely. Add the drained rice and the 0.5 cup of Dried apricots, chopped, to the pot with the lamb. Stir everything together gently to combine.
8. 8Bring the mixture back to a boil over medium-high heat (350°F / 175°C). Once boiling, immediately reduce the heat to the lowest setting (200°F / 95°C). Cover the pot tightly and let it simmer for 20 minutes, or until the rice is fully cooked and all the liquid has been absorbed. Do not lift the lid during this time.
9. 9Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the steam to finish cooking the rice evenly. Before serving, remove and discard the cinnamon stick, bay leaves, and cardamom pods. Garnish the Saudi Spiced Lamb with Rice with the 0.25 cup of Almonds, toasted.

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