Saudi Rice With Lamb And Potato Recipe

Name: Saudi Rice With Lamb And Potato
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: Vegetable Oil; Potatoes; Onion; Garlic Cloves; Ground Lamb; 2 dried limes, quartered; Cumin Powder; Cinnamon; Cardamom Powder; Black Pepper; Saffron; Mutton Stock Cubes; 2 tablespoons tomato paste; 2 cups water or lamb stock; Basmati Rice

Experience the rich flavors of Saudi Arabia with this aromatic lamb and potato rice dish! Tender lamb, perfectly cooked rice, and crispy potatoes create a symphony of textures and tastes. A comforting and flavorful meal perfect for family gatherings or a special weeknight dinner. This easy-to-follow recipe delivers an authentic Saudi culinary experience.

Prep Time 20 mins

Cook Time 65 mins

Calories 1667.9 kcal

Protein 44g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Saudi Rice With Lamb And Potato

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How to Make Saudi Rice With Lamb And Potato

Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 2 cups of cubed potatoes and fry until golden brown and tender (about 10-12 minutes).
Remove the potatoes from the pan and set aside.
Heat the remaining 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
Add 1 large chopped onion and sauté for 3-4 minutes, or until softened and golden. Add 2 minced cloves of garlic and stir for another minute until fragrant.
Add 1 lb ground lamb (or 1 lb cubed lamb) to the pot and cook, breaking it up with a spoon, for 5-7 minutes, or until browned.
Stir in 2 dried limes (quartered), 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon black pepper, 2 maggi mutton stock cubes, and 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly.
Pour in 2 cups of water or lamb stock and bring to a boil.
Add 1 1/2 cups of basmati rice, and the fried potatoes to the pot. Stir gently to combine.
Bring the mixture back to a boil, then reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during simmering.
Fluff the rice with a fork before serving. Garnish with fresh cilantro (optional).