Ingredients with Measurements:
- 1 lb. lamb, cut into cubes
- 2 cups basmati rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups water
- 1 cup fish stock
- 1/4 cup lemon juice
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. In a large pot, heat olive oil over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes. Remove lamb from pot and set aside.
2. In the same pot, add onion and garlic and cook until softened, about 3 minutes.
3. Add cumin, coriander, turmeric, paprika, salt, and black pepper to the pot and stir to combine.
4. Add rice to the pot and stir to coat with the spices.
5. Add water and fish stock to the pot and bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 20 minutes.
7. In a skillet, heat olive oil over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes.
8. Add lemon juice to the skillet and stir to combine.
9. Add lamb to the pot with the rice and stir to combine.
10. Cover the pot and simmer for an additional 10 minutes.
11. Remove from heat and let sit for 5 minutes.
12. Fluff the rice with a fork and sprinkle with chopped parsley and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Fish stock can be substituted with chicken or vegetable stock
Variations:
- Add chopped tomatoes to the pot with the onion and garlic for a tomato-based sauce
- Add chopped carrots and celery to the pot with the onion and garlic for a vegetable-based sauce
Tips and tricks:
- Rinse the rice before cooking to remove excess starch
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy
- Add more or less lemon juice to adjust the tartness of the dish
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with the lamb on top of the rice. Garnish with lemon wedges and additional parsley and cilantro.
Garnishes:
- Lemon wedges
- Chopped parsley
- Chopped cilantro
Pairings:
- Hummus and pita bread
- Greek salad
- Roasted vegetables
Suggested side dishes:
- Roasted potatoes
- Steamed vegetables
- Garlic bread
Troubleshooting advice:
- If the rice is too dry, add more water or stock and continue cooking until the rice is tender.
- If the rice is too wet, remove the lid and continue cooking until the liquid has evaporated.
Food safety advice:
- Cook lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sayadieh is a traditional Lebanese dish that is typically made with fish. This version with lamb is a variation of the original recipe.
Flavor profiles:
This dish is savory and slightly tart from the lemon juice. The spices add warmth and depth of flavor.
Serving suggestions:
Serve with a side of hummus and pita bread for a complete meal.
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Region: Lebanese