We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil in a large pot and sauté the onion until golden.
Add turmeric and the lamb. Brown the meat on all sides.
Add tomato paste, black pepper, and cinnamon. Stir for 2 minutes.
Add water, cover the pot, and simmer on low heat for about 1½–2 hours, until the lamb is very tender.
Rinse the basmati rice and cook it in salted boiling water until partially cooked. Drain.
Return the rice to the pot, add a little oil or butter, and steam it over low heat for about 30–40 minutes.
Mix some of the cooked rice with brewed saffron.
Serve the steamed rice on a large plate, top with saffron rice, and place the tender lamb alongside or on top.
Spoon some of the rich meat sauce over the lamb and serve hot.
Want to keep this recipe for later? We can email it to you!
For a richer flavor, use ghee instead of vegetable oil.
Adjust the amount of saffron to your taste preference.
Can I use a different type of rice?
Basmati rice is recommended for its aroma and texture, but you can use other long-grain rice if needed.
How can I make the dish spicier?
Add more black pepper or a pinch of cayenne pepper for extra heat.
Can I prepare this dish in advance?
Yes, you can prepare the lamb a day ahead and reheat it before serving.
What can I substitute for lamb?
Beef or chicken can be used as substitutes, but cooking times may vary.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
