Lamb and Rice Bowl

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 pound boneless lamb shoulder, cut into 1-inch pieces
• 2 cups lamb or chicken broth, warmed

Method

1. 1Heat the olive oil in a large Dutch oven over medium heat, until it shimmers.
2. 2Add the diced onion and cook, stirring occasionally, until it is translucent and starting to caramelize, about 8 minutes.
3. 3Add the minced garlic and cook, stirring constantly, for 1-2 minutes, until fragrant.
4. 4Stir in the ground cumin and coriander and cook for 1 minute, until the spices are fragrant.
5. 5Add the lamb pieces and cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes.
6. 6Add the warmed broth, bringing the mixture to a simmer, then reduce the heat to low, cover, and cook, stirring occasionally, until the lamb is tender and the liquid has been absorbed, about 1 1/2 hours.
7. 7Fluff the cooked basmati rice with a fork and divide it among bowls, topping each with the slow-cooked lamb and a sprinkle of fresh herbs, such as parsley or cilantro.
8. 8Season with salt to taste, then serve hot, garnished with additional herbs if desired.

Nutrition per serving