Hearty Lamb & Rice Tajine with Creamy Yogurt – Ready in

This comforting North Levantine dish blends tender lamb, fragrant basmati rice, and a cool yogurt accompaniment to create a flavor fiesta that feels both nostalgic and fresh.

Ingredients

Cooked Yogurt

• 4 cups plain yogurt
• 1 tsp salt
• 1 tsp black pepper
• 2 cups water
• 1 Tbsp cornstarch

Lamb for Kadar

• 1 lb lamb cubes
• 1 medium onion, sliced
• 10 black peppercorns
• 1 stick cinnamon
• 1 Tbsp salt
• 4 bay leaves
• 3 cups water

Rice & Chickpea Mixture

• 2 cups basmati rice, soaked
• 4 Tbsp vegetable oil
• 1 cup cooked chickpeas (or 1 can, drained)
• 1 tomato, finely chopped
• 1 head garlic, minced
• 1 Tbsp mixed spice blend (e.g., garam masala)
• ½ tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 tsp ground nutmeg
• 2 Tbsp vegetable oil (additional)

Additional Yogurt Accent

• 3 cups yogurt
• 1 Tbsp cornstarch
• 1 egg yolk
• ¼ tsp salt

Instructions

1. Prepare the yogurt. In a bowl, whisk the egg yolk, yogurt, salt, and cornstarch until smooth. Set aside.
2. Cook the lamb. In a heavy pot, combine lamb, onion, peppercorns, cinnamon, salt, bay leaves, and water. Simmer uncovered for 20 minutes or until tender. Remove from heat and reserve the broth.
3. Make the rice blend. Heat 4 Tbsp oil in a pan. Add chickpeas, tomato, garlic, and spice mix; sauté for 3 minutes. Stir in soaked rice and cook for 2 minutes, ensuring everything is well coated.
4. Assemble in pot. Transfer the rice–lamb mixture to a medium clay pot or Dutch oven. Create a small well in the center and place the garlic head. Pour the reserved broth until the rice is just covered.
5. Bake. Cover the pot with foil and bake at 350°F for 1 hour, or until the rice is fluffy and fully cooked.
6. Finish the yogurt. While the stew bakes, gently heat the yogurt mixture over low heat, constantly whisking until it thickens into a creamy sauce.
7. Serve the fragrant lamb rice hot, topped with a generous spoonful of cooled cooked yogurt.

Chef’s Tips

• Use a thick‑bottomed pot for even heat distribution and to avoid sticking.
• Soak the rice for 20 minutes to accelerate cooking time and improve texture.
• For a deeper flavor, brown the lamb pieces before simmering.
• Keep the yogurt mixture warm while the stew finishes baking; add it at the last moment so it stays silky.
• Garnish with fresh cilantro or fried onions for an extra crunch.

FAQ

• Can I use beef instead of lamb? Yes – beef works well, adjust seasoning to taste.
• What if I don’t have a crockpot? A heavy Dutch oven or a sealed oven pot works fine.
• Is it okay to use yogurt with added lactose? Plain yogurt gives the best tang; avoid flavored varieties.
• How long does it keep? The dish stores for up to 3 days in the fridge; reheat gently.

(Hearty Lamb & Rice Tajine with Creamy Yogurt – Ready in)