Libyan Lamb and Rice with Spices (Roz bel Lahm)
A fragrant and flavorful dish of tender lamb cooked with aromatic spices and served over fluffy rice. This is a celebratory dish often prepared for special occasions.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 500 g Basmati rice(rinsed well)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 1 Cinnamon stick
- 4 Cardamom pods
- 3 Cloves
- 1 Bay leaf
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- to taste Salt
- to taste Black pepper
- 750 ml Water or lamb broth(approximately, for cooking lamb)
- 600 ml Water or broth(for cooking rice)
- 1/4 cup Fresh coriander(chopped, for garnish)
- 1/4 cup Toasted almonds(for garnish)
👨🍳 Instructions
- 1
Heat vegetable 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
Add chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Add the crushed tomatoes, cinnamon stick, cardamom pods, cloves, bay leaf, turmeric, cumin, and coriander. Season with salt and black pepper.
- 4
Return the browned lamb to the pot. Pour in enough water or lamb broth to almost cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour to 1 hour 15 minutes, or until the lamb is tender.
- 5
While the lamb is simmering, cook the rice. In a separate pot, combine the rinsed rice with 600ml of water or broth, a pinch of salt, and a tablespoon of oil or butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked. Let it steam, covered, for 5 minutes off the heat.
- 6
Once the lamb is tender, remove the cinnamon stick, cardamom pods, and bay leaf. Taste and adjust seasoning if needed. If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- 7
To serve, spoon the fluffy rice onto a large platter. Ladle the lamb and its sauce over the rice. Garnish with fresh chopped coriander and toasted almonds.
💡 Pro Tips
- ✓For a richer flavor, use lamb broth instead of water.
- ✓Ensure the lamb is tender before proceeding to the rice cooking stage.
- ✓Toast the almonds lightly for enhanced flavor and crunch.
🔄 Variations
- Add a handful of dried apricots or raisins to the lamb stew during the last 30 minutes of cooking for a touch of sweetness.
- Incorporate a pinch of saffron into the rice water for a more luxurious dish.