Spiced Rice and Lamb with Pomegranate

Name: Spiced Rice and Lamb with Pomegranate
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 12 oz lamb shoulder; 1 cup basmati rice; 1/2 cup onion; 1/2 cup pomegranate seeds; 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; 2 cups chicken broth; 2 tbsp olive oil

Savory lamb and fragrant rice layered with jewel-toned pomegranate seeds and warm spices.

Cuisine: Middle Eastern

Category: Beef

Prep: 15 minutes. Cook: 35 minutes.

Serves 3.

Ingredients

12 oz lamb shoulder
1 cup basmati rice
1/2 cup onion
1/2 cup pomegranate seeds
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
2 cups chicken broth
2 tbsp olive oil

Instructions

Step 1: Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Cut 12 oz lamb shoulder into 1-inch cubes and sear for 4 minutes until browned on all sides. Remove and set aside.
Step 2: Add 1/2 cup diced onion to the pot and cook for 5 minutes until golden. Stir in 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, and 1/2 cup pomegranate seeds. Cook for 1 minute until fragrant.
Step 3: Add 1 cup rinsed basmati rice, 12 oz seared lamb, and 2 cups chicken broth to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
Step 4: Let rest, covered, for 10 minutes. Fluff rice with a fork and serve immediately with extra pomegranate seeds for garnish.