Cooking Times

20 min
Prep Time
60 min
Cook Time
80 min
Total Time

Ingredients (10 items)

2.00 cups Basmati rice
rinsed
1.50 lb Lamb shoulder
cubed
1.00 large Onion
chopped
2.00 medium Tomatoes
chopped
4.00 cloves Garlic
minced
1.00 tsp Cumin
0.50 tsp Cardamom
0.50 tsp Cayenne pepper
0.25 tsp Cinnamon
2.00 tbsp Ghee

Instructions (7 steps)

1
Heat ghee in a Dutch oven over medium-high heat.
5 minutes
2
Cook onions with cumin, cardamom, cayenne, and cinnamon until translucent.
5 minutes
3
Add lamb and brown on all sides.
10 minutes
4
Add tomatoes and garlic, cook for 5 minutes.
5 minutes
5
Add rice and 4 cups water, bring to a boil.
6
Reduce heat, cover, and simmer for 45 minutes until rice and lamb are tender.
45 minutes
7
Season with salt and serve hot.