This Slow Cooked Lamb & Rice BLEW MY MIND 🤯

By Middle Eats · 180 min

Ingredients

Instructions

1. Mix the salt, hawaij and 2 Tbsp vegetable oil into a paste and coat the meat with it.
2. Heat 1 Tbsp oil in a pan and sear the meat on all sides until evenly browned. Place the meat in the braising vessel.
3. Add 1 Tbsp oil to the pan. Finely chop the onions and tomatoes, thinly slice the garlic, add to the pan over medium heat and deglaze it.
4. Cook the vegetables until they start to caramelize, then spread them evenly over the meat.
5. Pour the stock over the meat, add the bay leaves and cover. Bake at 180°C for 2.5 to 3 hours until the meat is tender.
6. When done, cut the potatoes into large chunks, place them in the dish and cook for 45 minutes more.
7. Sahawiq: roughly chop the vegetables, process with the salt in a blender or food processor until very finely chopped, then strain, letting most of the liquid drain off until the mixture starts to clump. Keep the green liquid. Stir in the lemon juice and refrigerate until needed.
8. Fried onions: slice the onions very thinly and place them in a cold pan. Pour over the oil, turn the heat to high and stir continuously until browned. Drain, place on paper towels, and salt while hot. Change the towels once saturated with oil.
9. White rice: bring a pot of water to a boil, add the spices (except saffron) and oil. Wash the rice thoroughly, add it and boil for 5 minutes. Strain well.
10. Spiced rice: strain the stock from the braising dish, leaving the meat and potatoes. Add the yoghurt and green liquid to the stock and mix well. Wash the rice thoroughly, add to the pot and bring to a boil, boil for 5 minutes, then strain.
11. Saffron: place the saffron in a small bowl, pour over boiling water, muddle and let rest for a minute.
12. Assembly: place the meat on top of the potatoes, spread the spiced rice in an even layer, then add the white rice in an even layer and pour the saffron water over it. Cover and bake for another hour. Serve by flipping the pot upside down or layering the rice, meat, then fried onions and almonds.

Summarized from Middle Eats's video. Watch it for the details.

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