By The Cooking Doctor
July 28, 2014
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Author Notes: A fragrant rice dish passed along from my maternal grandfather.The Cooking Doctor

Serves: 6

The main dish

  • 3 cups basmati rice
  • 2.2 pounds lean lamb pieces
  • 8 shallots, sliced finely
  • 2 large red onions, sliced finely
  • 1 inch ginger
  • 4 cloves of garlic
  • 1 16 oz can of chopped tomatoes
  • Juice of 1 lemon
  • Salt, to season
  • 1 tablespoon ghee
  • 2 tablespoons olive oil

Spices for grinding

  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 star anise
  • 1 tablespoon coriander seeds
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  1. Soak the basmati rice in water for about an hour, then drain the water off when ready for cooking.
  2. Mince the ginger and garlic together. Set aside.
  3. In a saucepan, dry roast ( pan fry ) the spices until fragrant.
  4. Grind the spices until fine powder then divide into 2 portions.
  5. Mix one of the spice portion with the lamb along with minced ginger and garlic.
  6. Boil the lamb with a cup of water on low simmer for about an hour until the meat is tender.
  7. In a casserole, heat the olive oil and ghee.
  8. Add the sliced onions, shallots and sauté them until they are soft and caramelized.
  9. Tip in the remaining spices and tomatoes.
  10. After around 5 minutes add in the lamb pieces (without the water) followed by rice.
  11. Add in 6 cups of liquid (lamb broth and water) into the rice, followed with salt and lemon juice.
  12. Cook on low medium heat until the rice is cooked and fluffy. Alternatively, you can tip everything into a rice cooker and let the rice cooked.
  13. Garnish with coriander leaves, fried shallots, pistachios and raisins upon serving.

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