Arabic Style Rice With Lamb Meat Recipe

Ingredients for Arabic Style Rice With Lamb Meat

• Lean Lamb
• Long Grain Rice
• 4 tablespoons butter
• 3 cups boiling chicken broth
• 1 teaspoon salt (or to taste)
• Black Pepper
• Allspice
• Nutmeg
• Cinnamon
• Saffron
• Pine Nuts

How to Make Arabic Style Rice With Lamb Meat

1. 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.
2. Stir in salt, cumin, coriander, turmeric, cinnamon, and black pepper. Cook for 2 minutes, stirring constantly, until fragrant.
3. 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.
4. 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.
5. 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.
6. Once the rice is cooked, let it rest, covered, for about 10 minutes. Fluff gently with a fork.
7. Transfer the rice and lamb to a large serving dish. Garnish generously with the toasted pine nuts.
8. Serve hot. Optional: Garnish with a dollop of plain yogurt for a cooling contrast.