Middle Eastern · Dinner
Spiced Lamb and Saffron Rice
Lamb Ouzi Rice
Levantine spiced lamb shoulder shredded over saffron-scented basmati rice with sweet peas, toasted nuts, raisins, and a cool yogurt-mint sauce alongside.
$$$
12 minsPrep
48 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
748Calories
42gProtein
38gFat
62gCarbs
12gSugar
4gFiber
680mgSodium
128mgChol
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Instructions
1
Prep
Pat lamb dry, rub with 0.5 tsp salt. Dice onions, grate garlic and ginger. Rinse basmati rice until water runs clear. Soak saffron threads in 30ml warm water for 5 minutes. Mix yogurt with mint, garlic, lemon juice, and salt to taste; chill. Toast almonds and pine nuts in a dry pan over medium for 2 to 3 minutes until pale gold. Plump raisins in warm water for 5 minutes. Chop parsley.
2
Sear
Heat 30ml ghee in a 24cm saucepan over medium-high for 2 minutes until shimmering. Working in batches if needed, sear lamb on all surfaces for 8 minutes total, turning every 90 seconds, until deeply browned. Lift to a plate.
3
Bloom
Lower heat to medium, add diced onions, cook for 6 minutes until softened and lightly golden. Stir in garlic, ginger, seven-spice, cinnamon, allspice, cinnamon sticks, bay leaves, and cardamom; toast for 45 seconds until fragrant.
4
Braise
Return lamb with remaining 0.5 tsp salt, pour in 600ml hot water until two-thirds submerged, bring to gentle simmer, cover, and cook on low for 35 minutes until lamb yields easily and shreds with a fork.
5
Build
Lift lamb to a board, reserve 360ml braising stock. Shred meat off bone with two forks; discard bones, cinnamon sticks, and bay leaves. Heat 20g ghee in a medium saucepan over medium for 30 seconds, add rinsed rice and 0.25 tsp salt, toast for 1 minute.
6
Simmer
Pour in reserved 360ml stock and saffron with soaking water, bring to gentle simmer, cover tightly, and cook on lowest heat for 16 to 18 minutes until liquid is absorbed. Scatter thawed peas across rice, cover, and rest for 5 minutes.
7
Plate
Fluff rice and divide between two plates. Top each with shredded lamb, scatter almonds, pine nuts, plumped raisins, and parsley. Serve yogurt-mint sauce alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) lamb shoulder
- 30ml (2 tbsp) ghee
- 240g (8.5 oz) yellow onion
- 4 garlic cloves
- 10g (2 tsp) ginger
- 2 tsp seven-spice mix
- 0.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 2 cinnamon sticks
- 2 bay leaves
- 4 green cardamom pods
- 1 tsp fine sea salt
- 600ml (2 1/2 cups) hot water
- 170g (6 oz) basmati rice
- 360ml (1 1/2 cups) lamb braising stock
- 2 pinches saffron threads
- 30ml (2 tbsp) warm water
- 20g (0.7 oz) ghee
- 120g (4.2 oz) frozen peas
- 120g (4.2 oz) full-fat plain yogurt
- 10g (small handful) fresh mint
- 2 tsp lemon juice
- 20g (0.7 oz) flaked almonds
- 20g (0.7 oz) pine nuts
- 20g (0.7 oz) raisins
- 10g (small handful) flat-leaf parsley