Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
Lamb:
- 3 lbs (1.4 kg) lamb shoulder
- ½ cup (120 ml) ghee (or unsalted butter)
- 1 teaspoon (5 ml) ground cinnamon
- ½ teaspoon (2.5 ml) black pepper
- ½ teaspoon (2.5 ml) salt
- 4 cloves garlic, diced
Rice:
- 2 cups (480 ml) Basmati rice
- ½ cup (120 ml) ghee (or unsalted butter)
- 1/3 cup (80 ml) sliced almonds
- 1/3 cup (80 ml) pine nuts
- 1/3 cup (80 ml) pistachios
- 2 ¾ cups (660 ml) water
- 1 teaspoon (5 ml) Lebanese seven spice mix
- ½ teaspoon (2.5 ml) cinnamon
- ¼ teaspoon (1 ml) salt
Method:
Add ghee, cinnamon, salt, pepper and garlic to a bowl and mix.
Massage mixture onto lamb shoulder. Leave to marinate overnight.
Preheat oven to 325 F (160 C).
Put lamb in oven and cook for about 3 hours and 30 minutes.
Rinse rice in several changes of cold water, then soak in bowl of cold water for 30 minutes.
Melt ghee or butter in a saucepan until low heat.
Add almonds, pine nuts and pistachios to saucepan and sauté until golden. Remove with a slotted spoon to paper towel-lined plate.
Drain the rice and rinse in cold water.
Add rice to the ghee in the saucepan, along with spices.
Add water to rice and bring to a boil.
Lower heat, cover saucepan, and simmer for roughly 20 minutes, or until all the liquid has evaporated. Remove from heat and let rest for 5 minutes.
Tip rice onto a large serving platter. Sprinkle a quarter of the nuts over the rice.
Carve lamb and arrange on rice, topped with nuts.
Serve.
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