Lamb with Rice
Try this irresistible, authentic lamb quzi. Experience its layers of texture and flavours that make it complex and satisfying, testiment to its Middle Eastern culinary roots. From the richly spiced...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lurpak.com.
Cooking tools:
- Pressure cooker
- Stockpot
- Fine-mesh sieve
- Baking sheet
- Serving platter
- Chef's knife
- Cutting board
- Pot
- Skillet
- Oven
- Stove
- Fork
- Measuring spoon
- Paper towel
- Airtight container
- Aluminum foil
- Mixing bowl
- Spoon
Ingredients
- 4 lamb shanks (approx. 2 kg)
- 2 l water (approx. 8 cups)
- 1 cinnamon stick, whole
- 6 cardamom pods, whole
- 2 bay leaves
- 1 tbsp black peppercorns, whole
- 2 onions, quartered
- 2 garlic cloves, whole
- 1 tbsp mixed Arabic spices
- 1 tsp ground cinnamon
- 1 tbsp Lurpak® Unsalted Butter
- 450 g basmati rice, washed and soaked for 30 minutes
- ½ tbsp ground cinnamon
- 1 tbsp salt
- 2 tbsp Lurpak® Unsalted Butter
- 700 ml Lamb Stock (or until the stock is 1 cm above the rice)
- 400 g frozen peas
- 200 g minced lamb or beef
- 1 onion, diced
- salt
- freshly ground pepper
- ½ tsp ground cinnamon
- 1 tsp mixed Arabic spices
- 30 g almonds, blanched
- 30 g pine nuts
- fresh parsley, chopped
- pomegranate seeds
