Lebanese Lamb with Potatoes and Rice
(2.5)
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A luxurious and flavorful Lebanese dish featuring tender lamb, caramelized onions, fried potatoes, and basmati rice.
02:00:00 total
Serves 4
medium
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Ingredients
- lamb neck meat - 750 grams (cut into large pieces)
- onions - 2 large (approximately 400 grams each) (cut into thick strips)
- olive oil - 3 tablespoons (for frying)
- ghee - 1/2 tablespoon (animal ghee)
- cardamom pods - a few (for flavor)
- cinnamon stick - 1 (broken)
- potatoes - 1 kilo (peeled and cut)
- pomegranate molasses - 2 tablespoons (for acidity)
- seven spices - 1/4 small tablespoon (for seasoning)
- black pepper - a pinch (to taste)
- basmati rice - 2 cups (washed)
- water - 3 cups (for cooking rice)
- salt - watch the video to see (to taste)
Instructions
- Prepare the Ingredients: Peel and cut the onions into thick strips. Peel and wash the potatoes.
- Cook the Meat: In a deep pot, heat olive oil and ghee. Add cardamom and cinnamon, then add the lamb pieces. Cook on high heat until browned.
- Add Onions: Add the onions to the pot and stir until they wilt and caramelize.
- Simmer the Meat: Add water to the pot and bring to a boil. Reduce heat and cook until the meat is tender.
- Fry the Potatoes: In a separate pan, heat vegetable oil and fry the potatoes until golden brown.
- Season the Dish: Once the meat is cooked, add salt, pomegranate molasses, seven spices, and black pepper. Stir in the fried potatoes.
- Cook Together: Cover the pot and let the meat and potatoes cook together until the potatoes are soft.
- Prepare the Rice: In another pot, melt ghee, add washed rice, stir, then add water and salt. Cook until rice is done.
- Serve: Serve the lamb, potatoes, and rice together on a plate.
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