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Recipe Provided By
"Cosette's Kitchen"Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
6 bowls
Ingredients
Spiced Rice
- 1-1/2 cups long grain rice (Jasmine preferred)
- 3 tablespoons butter
- 1/4 cup vermicelli noodles
- 3 cups water
- 1 teaspoon kosher salt
- 1 teaspoon allspice
Lamb
- 1 teaspoon olive oil
- 1 large onion, diced
- 1 pound ground American Lamb
- 1/2 cup water
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon black pepper
- Salt, to taste
Yogurt Mint Sauce
- 1 small clove garlic
- 1 cup plain yogurt
- 2 teaspoons dried, crushed mint
- 1/2 teaspoon kosher salt
Assorted Veggies + Toppings
- Tomatoes
- Feta
- Cucumbers
- Olives
- Beans
- Fresh mint
- Fresh parsley
Directions
For the Spiced Rice: In a bowl, add rice; fill with water. Swirl rice around; rinse and drain. Continue until water runs clear. (This releases starches and creates fluffier rice.)
In a pan over medium heat, melt butter. Add noodles; stir until noodles are golden brown. Once golden brown, add water; bring to a bowl. Add rinsed rice; cover, reduce heat to low and cook 20 minutes or until all water is absorbed. Season with salt and allspice.
For the Lamb: In a large skillet, add oil and onion; sauté until onion begins to become translucent. Add a sprinkle of salt to help release the moisture. After about 5 minutes, add lamb. Begin to brown and break up pieces; cook until all browned and broken, about 10 minutes. Drain fat from pan. Add water; cook on medium heat until water is absorbed. Add cinnamon, allspice, pepper and salt.
For the Yogurt Mint Sauce: In a bowl, crush garlic using a mortar and pestle. Add yogurt, mint and salt; mix well.
To serve: In individual bowls, layer rice, lamb, veggies and toppings of choice; finish with a drizzle of Yogurt Mint Sauce.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
