Slow Cooked Lamb with Arabic Rice and Toasted Almonds
Nothing says comfort food more than this very simple middle eastern dish. This was something I made a lot during my pregnancy, as all I craved was red meat. It's so delicious and nutritious that until this day, every time I eat this dish I feel like I am recovering from tiredness, fatigue, if I am ill then from my sickness, It boosts my energy and I have no doubt my iron levels.
I love to go all out with spices but when it comes to this dish the super simple spices allows the flavour of the lamb to really come through and it truly sparks so much joy when eating. The rice that cooks with the broth alone is so delicious that can just be eaten on its own, and apart from using the broth, which is full of flavour, I don't actually add any additional salt wile it's cooking.
- 1 kilogram Lamb Chunks
- 5 Medium Onions
- Salt and Pepper to taste
- 6 Bay Leaves
- 1 cup Olive Oil
- 1/2 cup Chopped Parsley
- 150 grams Blanched Almonds
- 2 cups Arabic Rice
- 1/2 cup Vermicelli Noodles
- Peel and quarter the onions and using a food processor blitz until finally and evenly chopped. In a large pot, using 1/2 cup of the olive oil fry the onions until golden.
- Add the washed meat to the pot and brown with the onions before adding the seasoning, along with the bay leaves and lastly enough boiling water to fill the pot to the top.
- While the meat is boiling on low heat, collect and dispose of the froth that forms on the surface of the pot. Allow the meat to cook on low heat for 3-4 hours.
- Wash the rice until the water runs clear and set aside. In a medium pot, heat up the rest of the oil and fry the crushed vermicelli until lightly golden. Pour the washed rice into the pot and fry together for 2 minutes or so before adding 4 cups of the meat broth. Turn the heat on low and allow to cook and become fluffy to the touch of your fork.
- Using a few tablespoons of any oil of choice, toast the almonds on low heat until golden brown and crispy.
Assemble first with a layer of rice, followed by the chopped parsley, place the chunks of meat on top and finish off with a generous sprinkle of the toasted almonds.
- Don't forget to enjoy the broth along with your meal.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
