Saudi Arabian Slow-Cooked Lamb
- Ready In:
- 3hrs 30mins
- 1⁄2 cup canola oil
- 4 lbs lamb, pieces
- 2 3⁄4 lbs onions, finely chopped
- 1 tablespoon baharat, saudiya
- 1 tablespoon salt
- 10 cups boiling water
For the rice
- 4 tablespoons butter
- 1 lb carrot, finely chopped
- 1 1⁄4 lbs yellow bell peppers, seeded and finely chopped
- 1 lb frozen peas
- 2 lbs tomatoes, finely chopped
- 12 garlic cloves, crushed
- 1 teaspoon powdered saffron
- 1⁄2 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 teaspoons salt (or more)
- 1⁄2 teaspoon white pepper
- 3 cups basmati rice, picked over, rinsed, soaked and drained
- 1⁄2 cup pine nuts, roasted
- 1⁄2 cup golden raisin
- 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.
- Add the boiling water, bring to a boil. Skim the foam from the top, reduce heat to medium-low and cover.
- Simmer until the meat is tender. About 2 1/2 hours.
- Preheat oven to 250 degrees farenheit.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with daqoos (you can find recipes for this on food.com). I will add my recipe for this later.
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RECIPE SUBMITTED BY
I'm Maryam, 23 years old (almost), mother of two. I'm a stay at home mother and wife, and couldn't be happier. I love to cook different things, and have a major sweet tooth. My dh is arab (from kuwait) so i like to cook a lot of middle eastern things.