Cooking Times

30 min
Prep Time
140 min
Cook Time
170 min
Total Time

Ingredients (10 items)

3.00 lbs Lamb shoulder
bone-in, cut into pieces
3.00 pieces Jameed
dried yogurt balls
2.00 cups Basmati rice
2.00 Onions
quartered
3.00 Bay leaves
5.00 Cardamom pods
1.00 Cinnamon stick
0.50 cup Almonds
slivered, toasted
0.25 cup Pine nuts
toasted
4.00 Arabic flatbread
shrak bread

Instructions (7 steps)

1
Soak jameed in water overnight, then blend smooth.
2
Brown lamb pieces in heavy pot.
3
Add spices and onions, cook until fragrant.
4
Cover with water and simmer 1.5 hours.
5
Strain jameed liquid and add to lamb.
6
Simmer gently for 30 minutes more.
7
Cook rice separately. Serve lamb over rice with nuts and bread.