👨‍🍳 조리법

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.

2. 2

   Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Return the lamb to the pot. Add chicken broth, allspice, cinnamon, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until lamb is tender.

4. 4

   While the lamb is simmering, rinse the basmati rice under cold water until the water runs clear. Add the rinsed rice to the pot with the lamb. Ensure rice is submerged in liquid; add more broth or water if needed.

   💡 전문가 팁: Rinsing rice removes excess starch, leading to fluffier grains.
5. 5

   Cover the pot and continue to simmer for another 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

6. 6

   While the rice is cooking, gently warm the yogurt in a separate saucepan over low heat. Do not boil. Season with a pinch of salt.

   💡 전문가 팁: Warming yogurt prevents it from curdling when added to hot dishes.
7. 7

   Serve the lamb and rice mixture hot, topped with the warm yogurt sauce, toasted pine nuts, and chopped fresh parsley.