RCI-RC.001.0108.001
Layered Rice and Lamb
Makes 6 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- ¾ pound
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- ⅛ teaspoon
- ⅛ teaspoon
- 1 cup
- ½ cup
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- ½ teaspoon
- 3 cups
- onion1 mediumthinly sliced
- 1 tablespoon
Method
1
Heat a large skillet over medium-high heat and add the ground lamb, breaking it apart with a spoon as it cooks until no longer pink, about 5-7 minutes.
2
Add the chopped onion and red pepper to the cooked lamb, stirring frequently until the vegetables soften, about 4-5 minutes.
3
Sprinkle the salt, cumin, coriander, nutmeg, and hot pepper flakes over the lamb mixture, stirring well to coat evenly.
4
Add the brown sugar, turmeric, cinnamon, and chili powder to the skillet, stirring to combine thoroughly with the lamb and vegetables.
5
Remove the lamb mixture from heat and set aside.
6
Heat the butter in a separate skillet over medium heat and add the thinly sliced onion, cooking until golden and caramelized, about 6-8 minutes.
7
In a serving dish or platter, spread a layer of the cooked rice (prepared in chicken broth) as the base.
8
Spoon half of the spiced lamb mixture evenly over the rice layer.
9
Add a second layer of cooked rice over the lamb.
10
Top with the remaining lamb mixture, then finish with a final layer of cooked rice.
11
Arrange the caramelized sliced onions over the top of the final rice layer and serve warm.