👨‍🍳 作り方

1. 1

   Marinate the lamb pieces with half of the Hijazi spice blend, turmeric, minced garlic, grated ginger, and salt. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.

   💡 プロのコツ: Ensure the spices are well rubbed into the lamb.
2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened and lightly browned.

   ⏱️ 10 minutes
3. 3

   Add the marinated lamb pieces to the pot and sear them on all sides until browned.

   ⏱️ 15 minutes
4. 4

   Stir in the pureed tomatoes and the remaining Hijazi spice blend. Cook for another 5 minutes, stirring occasionally.

   ⏱️ 5 minutes
5. 5

   Add enough water to almost cover the lamb. Bring to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 2.5 to 3 hours, or until the lamb is very tender.

   ⏱️ 3 hours
6. 6

   While the lamb is cooking, rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain the rice.

   ⏱️ 30 minutes
7. 7

   Once the lamb is tender, remove the pieces from the pot and set aside. Skim off any excess fat from the cooking liquid.

   💡 プロのコツ: You can reserve the cooking liquid for the rice.
8. 8

   Add the drained rice to the pot with the cooking liquid. If needed, add more water to cover the rice by about 1 inch. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is cooked and fluffy.

   ⏱️ 20 minutes
9. 9

   To serve, spread the cooked rice on a large platter. Arrange the tender lamb pieces on top of the rice. Garnish with raisins and toasted almonds.

   💡 プロのコツ: Traditionally, this dish is served directly from a large communal platter.