A festive dish of succulent lamb simmered in a rich dried yogurt sauce, served atop fragrant rice and traditional bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
In a large pot, add the lamb pieces and cover them with water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Once boiling, reduce the heat to low and add salt, black pepper, and cinnamon. Cover and simmer for about 1.5 hours, or until the lamb is tender.
Remove the lamb from the pot and set aside. Strain the broth and reserve it for later use.
In a blender, combine the soaked jameed with 1 cup of the reserved broth. Blend until smooth. Pour this mixture back into the pot.
Heat the yogurt sauce over low heat, stirring continuously to prevent curdling. Add the cooked lamb back into the pot and simmer for 15-20 minutes.
In a large saucepan, heat olive oil over medium heat. Add the chopped onions and sauté until golden brown.
Add the soaked rice to the onions and stir for a few minutes. Then add 4 cups of the reserved lamb broth. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes or until the rice is fluffy and all the liquid is absorbed.
On a large serving platter, layer the Arabic bread at the bottom. Spoon the rice over the bread, followed by the lamb and yogurt sauce.
Garnish with toasted almonds and chopped parsley. Serve immediately, allowing guests to dig in and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
0 servings
1 plate (approximately 300g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.