SMOKED LAMB OVER RICE Dec 20 Written By Eleanor Debel PrintSMOKED LAMB OVER RICE Yield 4-6Prep time10 MinCook time1 HourTotal time1 H & 10 MIngredientsFor the Lamb:2 lbs lamb shoulder meat Kosher salt 4 cups beef, chicken or vegetable stock3 cardamom pods½ tsp whole black peppercorns 1 bay leaf 1 cinnamon stick ½ onion, peeled 1 Tbsp vegetable oil 1 shallot, peeled and thinly sliced ¼ tsp turmeric¼ tsp allspice¼ tsp coriander ¼ tsp fresh ground black pepper 2 cardamom pods 1 bay leaf 1 cinnamon stick 1 dried lemon 2 cups washed basmati rice 2 cups strained stock (from the lamb cooking) 1 block charcoal 2 Tbsp high smoke point oil such as avocado or canola InstructionsSeason the lamb meat all over with salt and set aside. Heat your instant pot to saute setting (or heat a pot if using a stove top method) and add about 1 tsp of oil. Sear the lamb on all sides until nicely browned. Add the stock, cardamom, peppercorns, bay leaf, cinnamon and onion to the pot and stir. Pressure cook on high for 30 minutes (or slow cook in a pot on the stove for about 2 hours). Remove the lamb from the instant pot and shred from the bone. Strain the liquid from all the solids and set aside (you should have at least 2 cups for cooking the rice).Heat a large pot on medium heat and add the 1 Tbsp oil and thinly sliced shallot. Cook for 1 minute until softened, then add in the turmeric, allspice, coriander, black pepper, cardamom, bay leaf, cinnamon stick and dried lemon. Cook, stirring for a minute just until the spices are fragrant. Add the washed rice to the pot along with the 2 cups of strained broth from the lamb. Bring to a simmer then reduce the heat to low and cook for about 20 minutes, or until the rice is fluffy and all the liquid is absorbed. Fold in the shredded lamb with the rice. Line a small bowl with tin foil and add the high smoke point oil. Place the bowl of oil into the pot of rice, then drop in a lit piece of charcoal and close the pot with a tight fitting lid. Let the rice smoke for about 10 minutes then remove the bowl with the charcoal and oil and serve the rice and lamb. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatrice dishestechniqueramadan Eleanor Debel
SMOKED LAMB OVER RICE Dec 20 Written By Eleanor Debel PrintSMOKED LAMB OVER RICE Yield 4-6Prep time10 MinCook time1 HourTotal time1 H & 10 MIngredientsFor the Lamb:2 lbs lamb shoulder meat Kosher salt 4 cups beef, chicken or vegetable stock3 cardamom pods½ tsp whole black peppercorns 1 bay leaf 1 cinnamon stick ½ onion, peeled 1 Tbsp vegetable oil 1 shallot, peeled and thinly sliced ¼ tsp turmeric¼ tsp allspice¼ tsp coriander ¼ tsp fresh ground black pepper 2 cardamom pods 1 bay leaf 1 cinnamon stick 1 dried lemon 2 cups washed basmati rice 2 cups strained stock (from the lamb cooking) 1 block charcoal 2 Tbsp high smoke point oil such as avocado or canola InstructionsSeason the lamb meat all over with salt and set aside. Heat your instant pot to saute setting (or heat a pot if using a stove top method) and add about 1 tsp of oil. Sear the lamb on all sides until nicely browned. Add the stock, cardamom, peppercorns, bay leaf, cinnamon and onion to the pot and stir. Pressure cook on high for 30 minutes (or slow cook in a pot on the stove for about 2 hours). Remove the lamb from the instant pot and shred from the bone. Strain the liquid from all the solids and set aside (you should have at least 2 cups for cooking the rice).Heat a large pot on medium heat and add the 1 Tbsp oil and thinly sliced shallot. Cook for 1 minute until softened, then add in the turmeric, allspice, coriander, black pepper, cardamom, bay leaf, cinnamon stick and dried lemon. Cook, stirring for a minute just until the spices are fragrant. Add the washed rice to the pot along with the 2 cups of strained broth from the lamb. Bring to a simmer then reduce the heat to low and cook for about 20 minutes, or until the rice is fluffy and all the liquid is absorbed. Fold in the shredded lamb with the rice. Line a small bowl with tin foil and add the high smoke point oil. Place the bowl of oil into the pot of rice, then drop in a lit piece of charcoal and close the pot with a tight fitting lid. Let the rice smoke for about 10 minutes then remove the bowl with the charcoal and oil and serve the rice and lamb. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatrice dishestechniqueramadan Eleanor Debel
