Ingredients for Arabian Roast Lamb Fit For A King And Queen With Spiced Rice
- 3-4 lb leg of lamb
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tbsp ground cumin
- Ground Cardamom
- 2 tsp salt and 1 tsp black pepper
- Sunflower Oil
- 2 large chopped onions
- 4 cloves minced garlic
- 2 cups Basmati rice
- 1 lb ground beef
- Allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 lb ground lamb
- 1/2 cup sliced almonds
- 1/2 cup pistachios
- 1/2 cup pine nuts
- 5 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 4 1/4 cups water
- 4 cups chicken or lamb stock
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How to Make Arabian Roast Lamb Fit For A King And Queen With Spiced Rice
- Preheat oven to 425°F (220°C).
- Wash and trim a 3-4 lb leg or shoulder of lamb, removing excess fat. Pat dry with a clean cloth.
- In a bowl, combine 2 tbsp olive oil, 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mixture all over the lamb.
- Place the lamb in a large roasting pan.
- Roast for 20 minutes. Remove from oven.
- Pour in 4 1/4 cups of water, 1 large chopped onion, and 4 cloves minced garlic into the roasting pan.
- Cover the lamb tightly with a large sheet of aluminum foil.
- Reduce oven temperature to 300°F (150°C).
- Roast for 3 hours, or until the lamb is incredibly tender.
- While the lamb roasts, prepare the spiced rice:
- Rinse 2 cups of long-grain rice in a fine-mesh sieve until the water runs clear.
- In a large pan, sauté 1 large chopped onion in 2 tbsp olive oil until softened and lightly golden.
- Add 1 lb ground beef or lamb and cook, breaking up lumps with a fork, until browned.
- Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.
- Add the rinsed rice and stir to combine.
- Pour in 4 cups of boiling chicken or lamb stock. Stir, cover, and simmer for 10-20 minutes, or until the rice is tender and the liquid is absorbed. Add more stock if needed.
- Remove from heat and fluff with a fork. Set aside.
- Separately, dry-fry 1/2 cup each of slivered almonds, pistachios, and pine nuts in 1 tbsp olive oil until lightly golden. Set aside.
- Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before carving.
- Carve the lamb and arrange it on a serving platter over the spiced rice.
- Sprinkle the fried nuts over the rice.
- Strain the pan juices from the roasting pan, skimming off excess fat. Heat the remaining pan juices and serve as a sauce in a gravy boat.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
14g
Fat
135g
Carbs
24g
