Description
A hearty and aromatic dish that combines lamb, basmati rice, and fragrant spices, perfect for family gatherings or special occasions.
Ingredients
Scale
- 2 cups basmati rice
- 500 grams lamb, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 4 cups lamb broth or water
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
- In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Add the diced lamb to the pot and brown on all sides.
- Stir in the diced carrots, cumin, cinnamon, salt, and pepper. Cook for a few minutes.
- Add the soaked basmati rice to the pot, gently stirring to combine.
- Pour in the lamb broth or water, then bring it to a boil. Reduce the heat to low, cover, and cook for about 20 minutes.
- Fluff the rice with a fork and serve garnished with fresh parsley.
Notes
Use low-sodium broth for less sodium. Feel free to substitute lamb with chicken or a plant-based protein.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg