Ottoman Lamb with Saffron and Rosewater Rice Pilaf

Slow-cooked lamb rump and meatballs with figs, prunes, and almonds, served alongside aromatic saffron and rosewater rice pilaf.

Dinner Lamb Slow Cooked Middle Eastern Rice

Estimated Nutrition

Calories

1212.6

kcal / serving

4850.5 kcal total

Carbs

103.1g

per serving

412.3 g total

Fat

70.5g

per serving

282.1 g total

Protein

48.9g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Pomegranate Molasses

Dairy

Butter

For the rice

Fruits

200

Figs

Dried

200

Prunes

Stones removed

300

Apple

Cored and thinly sliced

GrainsCereals

200

Basmati Rice

Washed and drained

Liquids

200

Water

Warm

200

Vegetable Stock

Light

Meat

500

Lamb Rump

Cut into 2cm thin strips

150

Lamb

Lean minced

NutsSeeds

0.5

tsp

Cumin

Ground

tbsp

Oregano

Freshly chopped

sprig

Oregano

For garnish

150

Almonds

Whole blanched, for the lamb

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

200

Almonds

Whole blanched, for the rice

Saffron

Soaked in rosewater

Other

For the lamb

For the lamb

For soaking saffron

For the rice

Method

Mix honey, pomegranate molasses, and 200ml warm water in a bowl.

Dry fry the lamb rump strips in a pan over medium heat.

Add the honey mixture to the pan and simmer until the meat is soft, about 45 to 60 minutes.

Combine minced lamb, cumin, and chopped oregano, then shape into hazelnut-sized meatballs.

Add meatballs, figs, prunes, and 150g almonds to the pan and simmer for 20 minutes.

Stir in the sliced apple and 20ml rosewater.

Melt butter in a separate pan, stir in the rice, and cook for one minute.

Add remaining rice ingredients and simmer until the liquid is absorbed and rice is tender.

Serve the lamb alongside the rice and garnish with oregano sprigs.