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5.0 from 9 votes

Lamb and Rice Recipe

Try this Lebanese-style lamb and rice dish! This recipe features fragrant basmati, rich spices, and hearty spinach for a truly satisfying meal.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 4 servings
Calories: 414 kcal
Course: Main Course
Cuisine: Mediterranean , Middle Eastern

Ingredients

  • 1 cup basmati rice 200 g
  • 1 tablespoon olive oil
  • 1 lb boneless lamb diced, 450 g, Note 1
  • 1 medium onion finely chopped
  • 2 celery stalks diced
  • 1 carrot diced
  • 2 garlic cloves grated
  • 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 ground cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • ½ teaspoon fine sea salt
  • 5.5 oz spinach frozen and thawed, 150 g, Note 3

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. 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

Serving 1portion from 4 Calories 414kcal (21%) Carbohydrates 46g (15%) Protein 30g (60%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 74mg (25%) Sodium 583mg (24%) Potassium 727mg (21%) 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

% 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.