Saudi Arabian Slow-Cooked Lamb

Time

Prep 30 min · Cook 180 min · 210 min total

Difficulty

hard

1. 1

   Heat 1/4 cup of the canola oil in a pan, add the onions and sautee until transparent. Add the meat, 2 teaspoons of salt and saudi spices and cook until the meat is brown.

2. 2

   Add the boiling water, bring to a boil. Skim the foam from the top, reduce heat to medium-low and cover.

3. 3

   Simmer until the meat is tender. About 2 1/2 hours. Preheat oven to 250 degrees farenheit.

   120 min
4. 4

   Using a slotted spoon, transfer the meat to a baking dish. Season it with the remaining 1 teaspoon of salt, cover with foil and place in the oven to keep warm. Keep the stock.

5. 5

   Heat the remaining 1/4 cup of goil and the butter in a large pot over high heat. Add the carrots, peppers, peas, tomatoes, remaining onions, garlic, saffron, cardamom, cinnamon, allspice, salt and white pepper. Cook, stirring, until the vegetables are soft.

6. 6

   Add the rice into the vegetables, and stir until well incorporated. Add the hot stock to the rice mixture, bring to a boil, cover and lower the heat to medium-low. Cook for 15 minutes.

   15 min
7. 7

   Give the rice mixture a quick stir. Taste, and adjust the seasoning if needed. Slide a heat diffuser under the pot and lower the heat to the lowest setting. Cook until the rice is fluffy, about 10-15 minutes. Remove from heat.

   15 min
8. 8

   To serve, put the rice on a serving dish, piling it high in the center. Arrange the meat on top and garnish with the nuts and raisins.

Notes and swaps

Allergens

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