Zurbian: Spiced Lamb & Rice

Ingredients

• 1 lb lamb shoulder or leg, boneless
• 1.5 cups long-grain white rice
• 1 medium onion
• 1 teaspoon cumin seeds
• ½ teaspoon salt and black pepper to taste
• 3.5 cups water

Instructions

1. 1

   Cut the lamb into 1.5-inch cubes by slicing with a sharp knife through the meat, cutting against the grain so the cooked pieces stay tender.

2. 2

   Peel the onion, cut it in half lengthwise from root to tip, then slice each half crosswise into 1/4-inch-thick half-moon slices.

3. 3

   Measure 1.5 cups of rice into a small bowl and set it to the side.

4. 4

   Heat 2 tablespoons of olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 2 minutes.

5. 5

   Add the lamb cubes to the hot oil and stir once every 30 seconds, cooking until the outside of each piece turns dark brown, about 6 minutes total.

6. 6

   Add the onion slices to the lamb and stir constantly for 1 minute until the onion begins to soften and release its aroma.

7. 7

   Sprinkle the cumin seeds over the lamb and onion, then stir for 30 seconds until the spices smell strongly fragrant and toasted.

8. 8

   Pour in 3.5 cups of water and add 0.5 teaspoon salt; bring to a boil over high heat, stirring once, about 3 minutes.

9. 9

   Add the rice to the pot, stir once to distribute it evenly, and return to a boil, about 2 minutes.

10. 10

    Reduce heat to low, cover the pot with a tight-fitting lid, and cook without lifting the lid for 15 minutes until rice absorbs all liquid.

11. 11

    Remove the pot from heat and let it sit covered for 5 minutes to finish steaming the rice.

12. 12

    Lift the lid and stir the rice gently with a fork to fluff it and distribute the lamb throughout.

13. 13

    Taste a spoonful and adjust salt and pepper if needed, then divide between 2 bowls and serve hot.

Tools you’ll need

• sharp knife
• cutting board
• small bowl
• large pot with tight-fitting lid (at least 5-quart capacity)
• wooden spoon or stirring spoon
• fork

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