Dulaimia Lamb and Rice Over Tannour Bread / Episode #96

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs provide a leaner option, while beef chuck is often more affordable.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein, and canned beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more cost-effective.

Bring large pieces of lamb with bone to boil over high heat.

Once it starts boiling, remove from the stove and wash the lamb.

Add clean water to cover the meat.

Cook over high heat and remove any foam that rises to the top.

Add whole spices: cinnamon, black pepper, coriander, cloves, cardamom, bay leaves, and dry lemon.

Add half an onion and curry powder, then mix.

Cover and cook over medium heat for 2 to 2.5 hours or until the lamb is tender.

Fry almond slivers in a little oil until golden.

Fry raisins in a little oil until golden.

Fry vermicelli in a little oil until it gets light brown.

Add salt to the fried vermicelli and then add water, cooking until tender.

Check for doneness and add more water if needed.

Remove the bay leaves from the pot.

When the meat is cooked, add salt and cook for 10 more minutes, removing extra oil if desired.

Bring water, salt, and oil to boil in a separate pot for the basmati rice.

Add rice and bring to a boil again.

Cover and move the pot to a smaller burner, cooking on low for 20 minutes.

(Optional) Roast the cooked meat in the oven, sprinkling with mixed spices if desired.

Prepare the dish by layering: first layer is Iraqi bread (khobz) cut into large pieces, basted with meat broth.

Second layer is the cooked basmati rice.

Third layer is the cooked vermicelli.

Fourth layer is the cooked meat.

Finally, garnish with fried almonds and raisins. Add more broth on top if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary