Saudi Arabian Slow-Cooked Lamb

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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