Imagine a culinary journey that combines the rich, succulent taste of ground lamb with the delicate aroma of basmati rice, elevated by the crunch of toasted almonds and the sweet surprise of plump raisins. This Middle Eastern-inspired "Lamb on Rice with Nuts" recipe is not just a meal—it's an experience that promises to transform your ordinary dinner into an extraordinary feast of flavors and textures that will leave your family and guests craving more.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 pound ground lamb
- 1 cup basmati rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup almonds, toasted
- 1/2 cup raisins
- 2 teaspoons cumin
- Salt and pepper to taste
Instructions
- Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.
- Heat a large skillet over medium-high heat. Toast the almonds until golden brown and fragrant, stirring constantly to prevent burning. Remove and set aside.
- In the same skillet, add the ground lamb and cook until browned, breaking it into small crumbles. Drain excess fat if necessary.
- Add chopped onions and minced garlic to the lamb. Sauté until the onions become translucent and soft, about 3-4 minutes.
- Sprinkle cumin, salt, and pepper over the lamb mixture. Stir to combine and cook for an additional 2 minutes to release the spices' aromatics.
- In a separate pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender.
- Add raisins to the lamb mixture and cook for an additional 2 minutes to plump them slightly.
- Once rice is cooked, fluff with a fork and transfer to a serving platter.
- Top the rice with the lamb mixture and sprinkle toasted almonds over the dish.
- Let the dish rest for 5 minutes before serving to allow flavors to meld together.
Tips
- Always rinse your basmati rice thoroughly to remove excess starch and ensure fluffy, separate grains.
- Toast your almonds carefully—they can burn quickly, so keep a constant eye and stir frequently.
- Use high-quality ground lamb for the best flavor, and don't be afraid to drain excess fat for a lighter dish.
- Let the spices bloom by cooking them with the meat for a few minutes to release their full aromatic potential.
- Allow the dish to rest for 5 minutes after cooking to let the flavors meld and intensify.
- For an extra layer of flavor, consider adding a pinch of cinnamon or cardamom to the lamb mixture.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 30g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 95mg
