👨‍🍳 Instructions

1. 1

   Preheat your oven to 160°C (320°F).

   💡 Tip: Ensure oven is fully preheated before placing the lamb.
2. 2

   In a large oven-safe pot or Dutch oven, heat vegetable oil over medium heat. Sauté the chopped onions until softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the pureed tomatoes, Riyadh Mandi spice mix, turmeric, and salt. Cook for 5 minutes, stirring occasionally.

   ⏱️ 5 minutes
5. 5

   Place the lamb shoulder into the pot, ensuring it's well-coated with the spice mixture. Add about 1 cup of water, cover tightly, and transfer to the preheated oven.

   💡 Tip: Use a tight-fitting lid or aluminum foil to seal the pot.
6. 6

   Slow-cook the lamb for 2 to 2.5 hours, or until it is very tender and easily pulls apart.

   ⏱️ 2 hours 30 minutes

   💡 Tip: Check periodically and add a little more water if the pot becomes dry.
7. 7

   While the lamb is cooking, rinse the basmati rice thoroughly until the water runs clear. Drain well.

   💡 Tip: Rinsing removes excess starch, preventing mushy rice.
8. 8

   In a separate pot, combine the rinsed rice, 750ml of water, and a pinch of salt. 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.

   ⏱️ 20 minutes
9. 9

   Once the lamb is cooked, carefully remove it from the pot and set aside. Skim off any excess fat from the cooking liquid.

   💡 Tip: You can shred or serve the lamb whole.
10. 10

    Fluff the cooked rice with a fork. Serve the rice on a large platter, and top with the tender lamb. Garnish with raisins and toasted almonds if desired.

    💡 Tip: The cooking liquid can be served on the side as a sauce.