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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat vegetable oil in a large pot and add onions and tomatoes.
Add lamb along with cinnamon sticks, star anise, dried lemons, bay leaves, cardamoms, cloves, and salt.
Add boiling water and cook on medium heat for 2 hours until the lamb is tender.
Remove the lamb and set aside, then sift the lamb stock.
To the same pot, add oil, salt, clove powder, cardamom powder, turmeric, and dried coriander.
Add long grain rice, then add roughly 4 1/2 cups of the lamb stock.
Cook on high heat until the rice begins to show.
Add the lamb back in, close the lid, drop the heat entirely and cook for 25 minutes until the rice is cooked through.
Garnish the rice with fried onions, almonds, and coriander and serve.
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Shoulder and neck are the best cuts of lamb for this dish.
Use roughly 4 1/2 cups of lamb stock for 3 cups of rice.
What cuts of lamb are best for this dish?
Shoulder and neck are the best cuts of lamb for this dish.
How much lamb stock should I use for the rice?
Use roughly 4 1/2 cups of lamb stock for 3 cups of rice.
How long should the lamb be cooked?
Cook the lamb on medium heat for 2 hours until tender.
What should I do if the rice is not fully cooked?
If the rice is not fully cooked, continue to cook on low heat until done.
Can I use other spices for this dish?
You can experiment with other spices, but the original recipe uses cardamoms, cloves, cinnamon sticks, and star anise for the best flavor.
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