Lamb and Rice Recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Servings
4 servings
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Calories
414 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern
Lamb and Rice Recipe
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Try this Lebanese-style lamb and rice dish! This recipe features fragrant basmati, rich spices, and hearty spinach for a truly satisfying meal.
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Ingredients
- 1 cup basmati rice 200 g
- 1 tablespoon olive oil
- 1 lb lamb diced, 450 g, Note 1, boneless
- 1 medium onion finely chopped
- 2 celery diced, stalks
- 1 carrot diced
- 2 garlic grated, cloves
- ¼ cup red wine 60 ml, optional; you can leave it out
- 2 cups lamb stock or beef/chicken stock, 500 ml, Note 2
- 1 small cinnamon stick or ½ a regular-sized one
- ½ teaspoon allspice
- ⅛ teaspoon cloves ground
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon black pepper ground
- ½ teaspoon salt fine sea salt
- 5.5 oz spinach frozen and thawed, 150 g, Note 3
Instructions
- Rice: Rinse it well and place it in a small bowl. Cover it with boiling water (from a water kettle) and let it stand until you need it in the recipe.1 cup basmati rice / 200 g
- Brown the lamb: Dry the meat pieces with paper towels. Heat the oil in the pot, add the lamb pieces, and brown them all over on medium heat, stirring frequently.1 tablespoon olive oil + 1 lb boneless lamb / 450 g
- Chop: In the meantime, finely chop the onions and dice the celery stalks and the carrot. Grate the garlic cloves, but keep them separated from the rest.1 medium onion + 2 celery stalks + 1 carrot + 2 garlic cloves
- Sauté: Add the onions, celery, and carrots to the pot and cook them for about 5 minutes until golden. Stir occasionally. Add the garlic and stir for another minute.
- Simmer lamb: Add the wine, let it bubble for one minute, then add the stock and all the spices. Bring to a boil, turn the heat down, and simmer, covered, for 1 hour.¼ cup red wine / 60 ml + 2 cups lamb stock / 500 ml + 1 small cinnamon stick + ½ teaspoon allspice + ⅛ teaspoon ground cloves + ¼ teaspoon nutmeg + ½ teaspoon ground ginger + ½ teaspoon ground black pepper + ½ teaspoon fine sea salt
- Add rice: Drain the rice and it to the lamb. Cook the dish for another 10 minutes or until the rice is tender but not mushy. Add the spinach during the last 2 minutes of the cooking time. Rest for about 5 minutes before serving.5.5 oz spinach / 150 g
Notes
- Lamb: You can use lamb leg meat instead of shoulder.
- Stock: While lamb, chicken stock, or beef stock are all suitable, lamb stock is the best choice for this recipe. If you have meat with the bone in it, use the bone to make lamb stock.
- Spinach: You can also use fresh spinach. Rinse 2 good handfuls of baby spinach in a colander. Shake it well and add it to the lamb and rice 2 minutes before the end of the cooking time.
Nutrition Information
Show Details
Serving
1portion from 4
Calories
414kcal
(21%)
Carbohydrates
46g
(15%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
74mg
(25%)
Sodium
583mg
(24%)
Potassium
727mg
(15%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
6218IU
(124%)
Vitamin C
15mg
(17%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 414kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 583mg | 24% |
| Potassium | 727mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 6218IU | 124% |
| Vitamin C | 15mg | 17% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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