Lemon Lamb Rice

• Lamb Shoulder(800 g)
• Steamed Rice(260 g)
• Onion(1)
• Garlic(4 cloves)
• Lemon(2)
• Flat Leaf Parsley(20 g)
• Olive oil(2 tbsp)
• Cumin(2 tsp)
• Cinnamon(½ tsp)
• Turmeric(½ tsp)
• Black pepper(1 tsp)
• Salt(2 tsp)
• Chicken Broth(900 ml)
• Bay leaf(1)
• Butter(25 g)

Method

1. 1

   Cut {Lamb Shoulder} into large rough pieces. Finely chop {Onion}, mince {Garlic}, zest and juice {Lemon}, and roughly chop {Fresh parsley}.

   ~15 min

2. 2

   Heat {Olive oil} in a heavy pot over medium-high heat. Add the lamb, season with {Salt} and {Black pepper}, and brown well on several sides. Add {Onion} and cook until softened, then stir in {Garlic}, {Cumin}, {Cinnamon}, and {Turmeric} for 1 minute.

   ~12 min

3. 3

   Pour in {Chicken Stock} and add {Bay leaf}. Bring to a gentle simmer, cover, and cook until the lamb is very tender and easy to pull apart, 35 minutes.

   ~35 min

4. 4

   Remove the lamb to a board and shred it with two forks. Return the shredded lamb to the pot. Stir in the {White rice}, half the lemon juice, all the lemon zest, and {Butter}. Cover and cook on low until the rice is tender and still lightly brothy, 13–15 minutes.

   ~15 min

5. 5

   Turn off the heat and rest, covered, for 5 minutes so the broth settles into the rice.

   ~5 min

6. 6

   Fluff gently, remove the bay leaf, and stir through most of the {Fresh parsley}. Add the remaining lemon juice to taste, then serve with the rest of the parsley scattered over the top.

   ~3 min