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Recipe Provided By
Executive Chef Aran Essig CEC, CCAServings
25
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
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.
