Ingredients

• 1.5 kg lamb, cut into chunks
• 6 medium potatoes, peeled and cut into halves
• 3 cups basmati rice
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried thyme
• 1 tsp paprika
• 8 cups water

Instructions

1. 1.Heat 2 tbsp olive oil in a large pot over medium heat.
2. 2.Season lamb chunks with salt, pepper, cumin, coriander, thyme, and paprika.
3. 3.Brown the lamb on all sides in the pot, about 10 minutes.
4. 4.Add 6 cups of water to the pot, bring to a boil, then reduce to a simmer.
5. 5.Cover and simmer the lamb for 90 minutes until tender.
6. 6.Add the potato halves to the pot and cook for another 20 minutes until soft.
7. 7.While potatoes are cooking, rinse the basmati rice until water runs clear.
8. 8.In a separate pot, bring 2 cups of water to a boil, add the rice and a pinch of salt, then reduce heat to low, cover, and cook for 15 minutes.
9. 9.Fluff the rice with a fork and keep warm.
10. 10.Serve braised lamb and potatoes over a bed of basmati rice.

Nutrition Information