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Libyan Lamb and Rice with Herbs
Roz bel Lahm wal Aushab
A fragrant and flavorful rice dish featuring tender lamb, aromatic herbs, and a blend of traditional spices. This variation emphasizes fresh herbs for a lighter, more aromatic profile than a typical pilaf.
đ§ Ingredienser
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 500 g Basmati rice(rinsed and drained)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 400 g Tomatoes(crushed)
- 2 tbsp Tomato paste
- 1 cup Fresh parsley(chopped)
- 1/2 cup Fresh cilantro(chopped)
- 1/4 cup Fresh mint(chopped)
- 2 tsp Cumin
- 1 tsp Coriander
- 1 tsp Turmeric
- 1 Cinnamon stick
- 2 Bay leaves
- 3 tbsp Vegetable oil
- 750 ml Water or lamb broth
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 2
Add the chopped onions to the pot and sauté until softened and lightly golden. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes, tomato paste, cumin, coriander, turmeric, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- 4
Return the lamb to the pot. Add the cinnamon stick and bay leaves. Pour in the water or lamb broth, ensuring the lamb is mostly submerged. Bring to a simmer, then cover and reduce heat to low.
- 5
While the lamb is simmering, prepare the rice. In a separate pot, combine the rinsed basmati rice with 750ml of water or broth, a pinch of salt, and half of the chopped fresh herbs (parsley, cilantro, mint). Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
- 6
Once the lamb is tender, remove the cinnamon stick and bay leaves. Stir in the remaining fresh herbs into the lamb stew.
- 7
To serve, spoon the cooked rice onto a serving platter. Ladle the lamb stew with its sauce over the rice. Garnish with extra fresh herbs if desired.
đĄ Proffstips: Ensure the rice is fluffy by not over-stirring after cooking.
đĄ Proffstips
- âFor a richer flavor, use lamb broth instead of water.
- âAdjust the amount of herbs to your preference. More herbs will give a fresher taste.
- âIf the sauce is too thin, you can simmer it uncovered for a few minutes to reduce.
- âThis dish can be made ahead of time; reheat gently on the stovetop.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of saffron to the rice for color and aroma.
- Include a few dried apricots or prunes in the lamb stew for a touch of sweetness.
- Serve with a side of plain yogurt or a simple salad.