| Prep: 25 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 35g | 13g | 43g |
| sugars | fibre | protein | salt |
| 5g | 6g | 42g | 1.2g |
Why I Love Saudi Arabian Lamb Haneeth with Spiced Basmati Rice
Nothing warms the heart more than a well-cooked, aromatic meal that not only satisfies the taste buds but also transports you to far off places. The Saudi Arabian recipe of Lamb Haneeth with Spiced Basmati Rice does precisely that. This dish, with its layers of flavors and a beautiful medley of spices, has earned a special place in my culinary book. I’m now delighted to share it with all of you- my fellow food enthusiasts.
Discovering Unfamiliar Gastronomies
My culinary journey, deeply influenced by my Italian-American roots carried me beyond meatballs and spaghetti. Inspired by the rich textures and mouth-watering flavors experienced during my gastronomic adventures, I ventured into cooking methods and recipes beyond my comfort zone. That is how I stumbled upon the Lamb Haneeth with Spiced Basmati Rice, a dish that could as easily fit in a grand feast as well as a cosy family dinner.
The beauty of this unique Saudi Arabian recipe braids together the contrasting flavors in a harmonious unison, making it an irresistible feast for the senses. It’s reminiscent of my own dishes, like our family’s celebrated Osso Buco:
For those unfamiliar, Osso Buco is a traditional Italian dish made with braised veal shanks, vegetables, white wine, and broth. Just like the Lamb Haneeth, Osso Buco is a dish that relies heavily on slow cooking and a hearty mix of ingredients to extract the maximum flavor.
A Taste of Saudi Arabian Delights
The essence of Lamb Haneeth lies in its slow-cooking process, giving the lamb a chance to soak up all the flavors from the spices and garlic and ginger pastes. Meanwhile, the basmati rice, aromatic with spices and rich with the sweetness of raisins and crunch of toasted almonds, serves as the perfect companion to the spiced lamb.
A noteworthy mention here is Saudi Arabian chef, Saleh Al Turki, whose work greatly inspires my foray into Middle Eastern cuisine. Although Chef Saleh didn’t directly influence this specific recipe, his approach to traditional Middle Eastern cooking inspired me to explore its rich flavors. You can learn more about his culinary journey in this in-depth profile on SBS Food.
In conclusion, whether you’re hosting a grand feast or looking for a comforting meal at the end of a long day, Lamb Haneeth with Spiced Basmati Rice is a recipe worth trying. The exotic flavors and textures are bound to leave you and your loved ones savoring every bite and reminiscing about the dish long after the meal is over.
What You’ll Need
- 2 lbs Lamb shoulder, cut into chunks
- 1 tablespoon Ground cumin
- 2 teaspoons Ground coriander
- 1/2 teaspoon Ground turmeric
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cardamom
- 1/4 teaspoon Cayenne pepper
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- Salt to taste
- 3 tablespoons Olive oil
- For the Rice:
- 2 cups Basmati rice
- 1 Onion, thinly sliced
- 4 Cloves
- 4 Cardamom pods
- 2 Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Turmeric
- 1 teaspoon Cumin seeds
- 4 cups Water
- 1/2 cup Raisins
- 1/2 cup Slivered almonds, toasted
Method
Step One
Begin by preparing the lamb. In a large bowl, mix together the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, cayenne pepper, garlic paste, ginger paste, and salt. Add the lamb chunks to the bowl and coat them thoroughly with the spice mix.
Step Two
Heat the olive oil in a large pan over medium heat. Add the lamb to the pan and sear on all sides until brown. Once browned, remove the lamb from the pan and set it aside.
Step Three
Now, prepare the rice. Rinse the basmati rice under cold water until the water runs clear. Leave the rice to soak in cold water for about 30 minutes, then drain.
Step Four
In the same pan used for the lamb, add the thinly sliced onion, cloves, cardamom pods, and bay leaves. Sauté until the onions become translucent. Add the salt, turmeric, and cumin seeds and stir well.
Step Five
Add the drained rice to the pan and stir until all the grains are coated with the spices. Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and all the water has been absorbed.
Step Six
While the rice is cooking, preheat your oven to 325°F (165°C). Place the spiced lamb chunks in an oven-proof dish and cover with aluminum foil. Roast the lamb in the oven for about 2-3 hours, or until tender.
Step Seven
Once the rice is cooked, fluff it with a fork and stir in the raisins and toasted slivered almonds. Remove the lamb from the oven and serve it on a bed of the spiced basmati rice.
