Lamb Fatteh with Rice and Spices
Ingredients
- 6 pieces lamb
- 1 large onion, chopped
- 1 large cinnamon stick
- 5-8 cardamom pods
- 8-10 black peppercorns
- 1 bay leaf
- 2 teaspoons salt
- 2 Arab bread loaves
Top layer
- 2 cups basmati rice
- 3 cups water
- 2 teaspoons salt
- 3 tablespoons corn oil or ghee
- 2 tablespoons chopped parsley
Garlic sauce
- 2 tablespoons oil or ghee
- 1 head garlic, crushed
- 1/2 cup vinegar
- 1/4 teaspoon salt
- 1/4 cup tomato paste
Preparation
In a deep pot, place the lamb and add water to cover the meat. Let it boil on high heat and remove any foam that forms on the surface.
Add the onion, cinnamon, cardamom, bay leaf, black pepper, and salt. Let the meat boil on medium heat until well cooked, about 50-60 minutes. Remove the lamb, strain the broth, and keep it hot.
Heat 2-3 tablespoons of ghee in a wide skillet. Place the boiled lamb in the skillet and turn it on all sides until golden brown. Keep it hot.
Cut the bread into small squares. Heat corn oil in a deep skillet and fry the bread until golden brown. Set aside.
Soak the rice in warm water for about 15 minutes.
In a deep pot, place water, salt, and oil. Let it boil, then add the rice and let it boil for 2-3 minutes. Cover and cook on low heat for 12-15 minutes until the rice is done.
In a medium skillet, heat oil or ghee. Add garlic and stir until golden, then add vinegar, salt, and tomato paste. Let it boil for 1-2 minutes.
Prepare a deep oven dish. Place the fried bread in the dish and add about a cup of hot broth until the bread absorbs it. Add about a tablespoon of the sauce. Place the hot rice on top of the bread, then place the lamb on the rice. Spread the remaining sauce over the lamb, sprinkle some parsley, and serve hot.
Tips
You can add chili to the sauce for those who like it spicy. Use ground or liquid chili.
