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