Weekend Cooking: Lamb Meghazlia Rice
06 Dec 2017

Weekend Cooking: Lamb Meghazlia Rice

06 Dec 2017

This was on my To-Make list for a while now, and finally I managed to make it this week.  Use a mix of meat and bones for a more flavorful stock; I chose lamb shoulder chops specifically for this purpose.  If you’re not keen on making your own meghazlia spice mix, I’m sure subbing with your favorite spice mix such as bukhari, kabsah and the like works just as well.  A great dish which was quite simple to make and easy to eat, I’ll definitely be making this again.

Try it out!

Based on the recipe by Saudi Food Eman.

Lamb Meghazlia Rice

Ingredients

  • 4 tablespoons olive oil
  • 800 grams bone-in lamb shoulder chops, bones removed and reserved, meat chopped into chunks
  • 3 onions, sliced
  • 2 large tomatoes, pureed in a blender
  • 2 tablespoons yoghurt
  • 2 tablespoons meghazlia spice mix
  • 1 tablespoon plus 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cardamom (about 10 pods, ground until fine)
  • 3 cups long grain basmathi rice, rinsed and soaked for 2 hours
  • 2 tablespoons ghee

Directions

In a large skillet over medium high heat, heat 2 tablespoons of oil.

Add the lamb meat and bones and cook, stirring, 2 to 3 minutes.

Transfer the meat to your pressure cooker.  Add enough hot water to cover the lamb, about 3 cups.

Cook using the Beef/Mutton setting, 30 minutes.  If not using a pressure cooker, bring to a boil, lower heat and simmer, until meat is tender and falling off the bone, about 1 hour 30 minutes.

While the lamb cooks, prepare the onions.  In the same skillet used for the lamb over medium high heat, heat the remaining 2 tablespoons of oil.

Add the onions and cook, stirring, until onions are light brown and caramelized, 10 to 15 minutes.

Remove from heat and set aside to cool.

When the lamb is done, if using a pressure cooker, carefully release the pressure using the quick release valve, and remove the lid.

Using a slotted spoon, transfer the lamb cubes to the pan with the onions.

Pick the bones clean of any remaining meat.  Discard the bones and reserve the liquid.

Return the skillet with the onions over medium high heat.  Add the lamb and cook, stirring, 5 minutes.  Turn off the heat.

Add 1 teaspoon salt, turmeric, cardamom, and 1 tablespoon meghazlia spice mix.  Stir to combine.

Add the yoghurt…

…and the pureed tomatoes.

Stir until thoroughly combined.

In a large Dutch oven or pot over medium heat, add 3/4 of the rice.  Spread it evenly around the base of the pot.

Add the lamb mixture on top of the rice, covering the rice completely in an even layer.

Add the remaining rice on top of the meat mixture, and spread into an even layer.

Add the remaining 1 tablespoon meghazlia…

…and remaining 1 tablespoon salt.

Pour the reserved liquid from cooking the lamb, up to the same level as the rice, adding more hot water if necessary.

Melt the ghee in a small saucepan over high heat, and pour the hot liquid over the rice.

Cook over low heat until the rice is done and all the liquid has been absorbed, 30 minutes.

Stir the rice gently to mix.  Serve warm.

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