When I think about cozy family meals, this dish often comes to mind. My version of lamb ribs with spiced rice is perfect for gatherings or a Sunday dinner. I love the way the tenderness of the lamb complements the fragrant basmati rice, which absorbs all those delicious spices. Preparation takes a bit of time, but it’s well worth it, especially when you see everyone gather around the table. I’ve made a slight adjustment by adding a touch more salt to the rice, which really brings out the overall flavor. Plus, it’s a crowd-pleaser that never disappoints!
Ingredients
- 2.5 pounds of lamb ribs
- 2 tablespoons ground cumin
- 1 tablespoon salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon ground cardamom
- 1/2 cup fried nuts (for garnish)
Rice Ingredients
- 5 cups of long-grain basmati rice
- 3 large carrots, grated
- 1/2 cup corn oil
- 1/2 cup raisins
- 1 large onion, chopped
Instructions
- Mix the black pepper, cardamom, salt, paprika, and cumin in a small bowl.
- Heat corn oil in a large pot, then add the chopped onion. Sauté until the onion is soft and translucent, around 5 minutes. Sprinkle half the spice mix into the pot.
- Add grated carrots and stir well. Let them cook for a few minutes to enhance the flavors.
- Stir in half of the raisins and the rinsed rice, mixing for several minutes to coat the rice with the spices and oil.
- Pour in enough water to cover the rice by about an inch, bring to a simmer on high heat, then reduce to medium-low and cover, cooking until the rice is tender.
- While the rice cooks, prepare a large piece of aluminum foil on a baking tray. Lay the lamb ribs on the foil.
- Sprinkle the remaining spice mix over the inside and outside of the lamb. Pile the cooked rice around the lamb and drizzle a bit of olive oil on top. Wrap the foil tightly around the lamb and rice.
- Preheat your oven to 350°F (180°C). Roast for about 2.5 hours until the lamb is tender and fully cooked.
- Unwrap the foil, and before serving, sprinkle fried nuts over the dish for extra crunch.
What I Notice When Cooking
- Lamb tends to have a rich flavor profile that pairs well with the aromatic spices, enhancing the dish’s overall taste.
- The rice, when cooked properly, should have a slight bite to it – not mushy, which keeps the meal balanced.
- This dish works well for both small family gatherings and larger get-togethers, making it versatile for any occasion.
Small Adjustments
- To avoid overcooking the rice, keep an eye on the water level; you can always add more if it looks too dry.
- If the lamb ribs seem a bit tough, letting them rest for a few minutes before serving can help with juiciness.
- Sometimes, I add a splash of lemon juice just before serving for a fresh twist.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator. They can last a few days. I usually reheat in the oven gently, covered with foil to retain moisture, or in a microwave if I’m in a hurry. Just be careful not to dry them out.
Nutritional Notes
This meal is hearty, providing a balanced mix of protein and carbohydrates. Each serving roughly contains around 600 calories, depending on the portion size and exact ingredients used.
