Lamb in Spiced Yogurt Sauce with Rice and Bread

Name: Lamb in Spiced Yogurt Sauce with Rice and Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 cardamom pods*, lightly cracked; 1 stick (2-inch piece) cinnamon; 59 milliliters clarified butter (see cooks note, below); 1 teaspoons ground allspice; 2 teaspoons ground turmeric; 1 kilograms bone-in lamb shoulder, cut by butcher into 6 large chunks; 1 large onion, chopped; 1 small Accompaniment: red onions, quartered; 43 grams 1/4 cup pine nuts; 4 5-inchs (5-inch) rounds pita bread, halved; 2 teaspoons salt; 473 milliliters stabilized whole-milk yogurt; 2 liters water; 473 milliliters long-grain white rice

Lamb in Spiced Yogurt Sauce with Rice and Bread might be just the main course you are searching for. This recipe makes 8 servings with 458 calories, 30g of protein, and 15g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have onion, ground allspice, water, and a few other ingredients on hand, you can make it. To use up the clarified butter you could follow this main course with the Raw Chocolate Superfood Tart as a dessert.

Instructions

Combine lamb and 4 cups water in a wide 5-quart heavy pot (add more water to just cover lamb if necessary). Bring to a boil over moderate heat, skimming froth from surface. Once liquid is clear and at a full boil, add pepper and 1 teaspoon salt, then cover and simmer 30 minutes.

Ingredients you will need

Pepper

Water

Lamb

Salt

Equipment you will use

Pot

While meat is simmering, heat butter in a 12-inch heavy skillet over moderate heat.

Ingredients you will need

Butter

Meat

Equipment you will use

Frying Pan

Add pine nuts and cook, stirring occasionally, until golden, about 5 minutes.

Ingredients you will need

Pine Nuts

Transfer nuts with a slotted spoon to paper towels to drain.

Ingredients you will need

Nuts

Equipment you will use

Slotted Spoon

Paper Towels

Add onion to skillet and cook, stirring occasionally, until softened and golden, about 12 minutes. Stir in turmeric, allspice, cardamom pods, and cinnamon and cook, stirring, until fragrant, about 2 minutes.

Ingredients you will need

Cardamom Pods

Allspice

Cinnamon

Turmeric

Onion

Equipment you will use

Frying Pan

Add onion mixture to lamb and simmer, covered, 1 hour.

Ingredients you will need

Onion

Lamb

Remove lid and briskly simmer until liquid is reduced by half, about 1 hour more.

Add yogurt, gently shaking and swirling pot to incorporate.

Ingredients you will need

Yogurt

Equipment you will use

Pot

Simmer lamb over moderately low heat, uncovered, stirring occasionally in one direction only (or yogurt may curdle), until sauce is slightly thickened and meat is very tender, 30 to 40 minutes. Season sauce with salt and pepper if necessary and discard cinnamon stick.

Ingredients you will need

Salt And Pepper

Cinnamon Stick

Yogurt

Sauce

Lamb

Meat

While sauce simmers, bring remaining 3 cups water with remaining teaspoon salt to a boil in a 3-quart saucepan with a tight-fitting lid.

Ingredients you will need

Sauce

Water

Salt

Equipment you will use

Sauce Pan

Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes. Slide pan off heat (do not lift) and let stand, covered, 5 minutes. Fluff rice gently with a fork.

Ingredients you will need

Rice

Equipment you will use

Frying Pan

Line a 3-quart shallow serving bowl with a single layer of pita halves (reserve remaining pita to serve alongside), then mound rice on top of bread. Spoon 1/2 cup sauce over rice to moisten and arrange meat over rice.

Ingredients you will need

Bread

Sauce

Meat

Pita

Rice

Equipment you will use

Bowl

Sprinkle with pine nuts and spoon 1/2 cup sauce over meat, then arrange reserved pita and red onions around edge of bowl.

Ingredients you will need

Red Onion

Pine Nuts

Sauce

Meat

Pita

Equipment you will use

Bowl

Pour remaining sauce through a sieve into a sauceboat or small bowl and serve on the side.

Ingredients you will need

Sauce

Equipment you will use

Sieve

Bowl

• To make 1/4 cup clarified butter, cut 6 tablespoons unsalted butter into 1-inch pieces and melt in a small heavy saucepan over low heat.

Ingredients you will need

Clarified Butter

Unsalted Butter

Equipment you will use

Sauce Pan

Remove pan from heat and let butter stand 3 minutes. Skim froth, then slowly pour butter into a measuring cup, leaving milky solids in bottom of pan (discard milky solids).• Lamb with sauce can be made 1 day ahead. Reheat over low heat and assemble with pita and rice before serving.* Available at Middle Eastern markets.

Ingredients you will need

Butter

Sauce

Lamb

Pita

Rice

Equipment you will use

Measuring Cup