Lamb with Rice

Ingredients

• 2 kg Lamb Shoulder, 2-3 medium size w/ bone
• 4 cup Medium Grain Sunwhite Rice
• 300 g Minced Lamb
• 3 tbsp Vegetable Oil
• 2 cup Beef Broth
• 2.5 tsp Salt
• 1 tsp Cinnamon Powder
• 1 Cinnamon Stick
• 0.25 tsp White Pepper
• 0.5 tsp Seven Spices
• 0.25 tsp Black Pepper
• 1 Bay Leaf
• 4 cup Water
• 0.25 cup Almonds
• 0.25 cup Cashew Nuts
• 0.25 cup Pine Nuts
• 0.25 cup Pistachio
• 0.25 Raisins
• 0.25 cup Dried Figs, cut into small pieces
• 0.25 cup Dried Apricots, cut into small pieces
• Vegetable Oil

Method

1. Season Lamb with salt, black pepper, white pepper, cinnamon powder, 7 spice powder, turmeric powder, and olive oil.
2. On a separate pan, sear meat with some oil to get a goldish-brown
3. Pre-heat oven to 180
4. Add in a pot the lamb along with bay leaves and cover it with the beef stock and water with seasons and salt. Cover the pot with lid and place in the oven and leave it to roast for 4 hours.
5. Soak the rice in cold water for 30 minutes, drain and set aside.
6. Heat a 2 tbs of vegetable oil in a saucepan over medium heat
7. Add bay leaf and cinnamon powder along with 7 spices.
8. Add the minced meat and season it with salt, white pepper, black pepper.
9. Sauté ingredients until meat is lightly brown
10. Add rice and then mix them together
11. Add water, cover the pot, and let it cook for 20-30 minutes