Recipe provided by | Executive Chef Aran Essig
Servings: 25 (4 ounces each)
INGREDIENTS
6 pounds American Lamb top round
1 cup Saudi Baharat spice
3 ounces Salted butter
5 ounces onion
3 tablespoons garlic
1/2 cup Tomato puree
9 ounces diced tomatoes
7 ounces carrot, shredded
1-1/2 quarts vegetable stock, from scratch
2 each whole cloves
9 ounces basmati rice
4 ounces Seedless raisins
3 ounces Almonds, toasted
DIRECTIONS
METHOD:
Trim lamb; cut into 1-inch cubes. Season with Baharat spice; refrigerate for at least 1 hour.
In a heavy stock pot, heat butter; add lamb and brown on all sides. Add onion; cook until slightly caramelized. Add garlic; sauté. Add tomato puree, diced tomatoes, carrot, stock and cloves; simmer until meat is tender, approximately 2-1/2 hours.
Strain off liquid to measure. Make sure there is twice as much liquid by volume as there is rice (for example, 1 cup rice = 2 cups liquid). Add the liquid back to the pot along with the rice, adding additional liquid if needed. Bring to a simmer; turn low, cover and allow to simmer until rice is tender. Stir in raisins and almonds; fluff and cover. Allow to rest for 10 minutes. Transfer to serving pan.
Recipe and image provided by the American Lamb Board