Spiced Lamb & Rice Skillet
Tender lamb cooked fast in a fragrant spice blend with rice, inspired by the Yemeni haneeth but ready in 20 minutes on one skillet. Aromatic, warming, and deeply satisfying.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 1.5 cups long-grain rice
- 1 medium onion, diced
- 1.5 tsp cumin
- 1 whole cinnamon stick
- 1 whole bay leaf
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add onion and cook, stirring occasionally, until softened and golden, about 4 minutes.
- 3
Add ground lamb, breaking it up with a spoon, and cook until no pink remains, about 5 minutes.
- 4
Stir in cumin and add cinnamon stick and bay leaf; cook until fragrant, 30 seconds.
- 5
Add rice and 3 cups water, stirring once. Bring to a boil, then reduce heat to low, cover, and simmer for 9 minutes.
- 6
Remove from heat, let stand covered 2 minutes, then fluff with a fork and serve hot.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- fork
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