Lebanese Lamb and Rice Casserole

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
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) chicken or vegetable broth 3 cups (710ml) chicken or vegetable broth
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1 cup plain yogurt 1 cup plain yogurt
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped toasted almonds or pine nuts 2 tablespoons chopped toasted almonds or pine nuts

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 45g (Sugars: 3g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, coriander, cinnamon, salt, and black pepper over the lamb. Stir well to coat the meat 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.
   While the lamb is simmering, rinse the basmati rice under cold water until the water runs clear. Drain the rice.
6. 6.
   In a separate pot, bring 3 cups of water to a boil. Add the rinsed basmati rice and cook for 5 minutes. Drain the rice and set aside.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   In a large baking dish, layer half of the cooked rice. Pour half of the saffron water over the rice and spread it evenly.
9. 9.
   Remove the cooked lamb from the pot using a slotted spoon and place it on top of the rice in the baking dish.
10. 10.
    Layer the remaining rice on top of the lamb and pour the remaining saffron water over it.
11. 11.
    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
12. 12.
    In a small bowl, mix the plain yogurt with a pinch of salt.
13. 13.
    Remove the casserole from the oven and let it rest for 10 minutes.
14. 14.
    Serve the Lebanese Lamb and Rice Casserole hot, garnished with a dollop of yogurt, chopped parsley, and toasted almonds or pine nuts.

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, marinate the lamb in the spice mixture for at least 1 hour before cooking.
• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 10 minutes before using.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a vegetarian version, replace the lamb with roasted vegetables such as eggplant, zucchini, and bell peppers.
• Add a squeeze of lemon juice to the yogurt sauce for a tangy twist.
• Toast the almonds or pine nuts in a dry skillet over medium heat until golden brown for enhanced flavor.
• Serve the casserole with a side of fresh tabbouleh salad for a refreshing contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Lebanese Lamb and Rice Casserole as a main course, accompanied by a fresh salad and warm pita bread. The dish is best enjoyed family-style, allowing everyone to dig in and savor the flavors together.

Presentation advice

To present the Lebanese Lamb and Rice Casserole beautifully, garnish it with a sprinkle of chopped parsley and toasted almonds or pine nuts. The vibrant yellow rice layered with tender lamb creates an inviting and appetizing visual appeal.