Levantine Lamb Fattah

Ingredients

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 slices of pita bread, toasted and torn into pieces 4 slices of pita bread, toasted and torn into pieces
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Fresh parsley and mint, chopped (for garnish) Fresh parsley and mint, chopped (for garnish)

Nutrition

• Calories: 480 kcal / 2010 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 48g (Sugars: 3g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Return the lamb to the pot and add the ground cumin, coriander, cinnamon, paprika, salt, and pepper. Stir well to coat the lamb with the spices.
4. 4.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender.
5. 5.
   Meanwhile, rinse the rice under cold water until the water runs clear. Drain the rice and add it to the pot with the lamb. Stir well to combine.
6. 6.
   Cover the pot again and cook for an additional 20 minutes or until the rice is cooked and fluffy.
7. 7.
   In a small bowl, mix together the plain yogurt and lemon juice.
8. 8.
   To serve, place a layer of toasted pita bread pieces on a serving platter. Spoon the lamb and rice mixture over the bread. Drizzle the yogurt sauce on top and garnish with fresh parsley and mint.

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, choose lamb shoulder and ensure it is cubed into bite-sized pieces.
• Pita bread — Toast the pita bread until crispy to add a delightful crunch to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice blend.
• If you prefer a creamier texture, you can mix some of the yogurt sauce into the lamb and rice mixture before serving.
• To make the dish more substantial, you can add cooked chickpeas or roasted vegetables to the lamb and rice mixture.

Serving advice

Levantine Lamb Fattah is best served hot, allowing the flavors to meld together. Serve it as a main course accompanied by a fresh salad or pickled vegetables.

Presentation advice

To present this dish beautifully, arrange the torn pita bread on a platter, creating a base for the lamb and rice mixture. Spoon the fragrant lamb and rice over the bread, allowing the layers to be visible. Drizzle the yogurt sauce generously on top and sprinkle with the vibrant chopped parsley and mint for a pop of color.