Ingredients for Arabic Style Rice With Lamb Meat
- 1 pound ground lamb
- 2 cups basmati rice
- 1 tablespoon butter
- 3 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Allspice
- Nutmeg
- 1/2 teaspoon cinnamon
- Saffron
- 1/4 cup pine nuts
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How to Make Arabic Style Rice With Lamb Meat
- Melt butter in a large pot or Dutch oven over medium heat. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in salt, cumin, coriander, turmeric, cinnamon, and black pepper. Cook for 2 minutes, stirring constantly, until fragrant.
- Add 2 cups of basmati rice and stir to coat with the spices and lamb. Pour in 3 cups of boiling chicken broth and stir well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is tender and all the liquid is absorbed.
- While the rice is simmering, prepare the pine nuts: Heat olive oil in a small skillet over medium heat. Add pine nuts and sauté until lightly golden brown, about 3-4 minutes. Watch carefully to prevent burning.
- Once the rice is cooked, let it rest, covered, for about 10 minutes. Fluff gently with a fork.
- Transfer the rice and lamb to a large serving dish. Garnish generously with the toasted pine nuts.
- Serve hot. Optional: Garnish with a dollop of plain yogurt for a cooling contrast.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
2g
Fat
35g
Carbs
16g
