ZurbianSpiced Lamb Rice with Potatoes
A Yemeni zurbian-style rice dish with lamb, potatoes, tomato, yogurt, and warm spices. Regional and household versions vary.
Prep
35m
Cook
1h 45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Lamb
- 700gLamb Shoulder (cut into chunks)
- 150gPlain Yogurt
- 4gTurmeric Powder
- 6gCumin Powder
- 4gCardamom Powder
- 10gSalt
- 3gBlack Pepper
Rice
- 450gBasmati Rice (rinsed and soaked)
- 850mlMeat Stock
- 1gSaffron Threads
- 50mlWater
- 300gPotato (diced)
- 200gOnion (thinly sliced)
- 15gGarlic (minced)
- 40gTomato Paste
- 1pcsCinnamon Stick
- 2pcsBay Leaf
- 4pcsClove
- 40gGhee
Garnish
- 60gRaisin
- 60gAlmonds (roughly chopped)
- 10gFresh Mint (chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the plain yogurt, turmeric powder, cumin powder, cardamom powder, salt, and black pepper, then coat the lamb shoulder and let it stand while you prepare the pot.
- 02
Soak the saffron threads in the water.
- 03
Heat the ghee in a heavy pot over medium heat. Add the onion and cook until deep golden, then stir in the garlic and tomato paste.
- 04
Add the marinated lamb shoulder, cinnamon stick, bay leaves, and cloves, and cook until the lamb is lightly browned and the yogurt has reduced.
- 05
Pour in the meat stock, bring to a simmer, cover, and cook until the lamb is nearly tender.
- 06
Add the potato and cook until it is almost done but still holding its shape.
- 07
Drain the basmati rice, add it to the pot with the saffron infusion, then cover and cook on low heat until the rice is tender and the liquid is absorbed.
- 08
Warm the raisins and toast the almonds until fragrant.
- 09
Fluff the rice gently, then finish with the raisins, almonds, and fresh mint before serving.
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