Entree: Oman – قابولي ➤ Qabūlī (A spiced lamb and fragrant basmati rice pilaf finished with caramelized carrots and raisins)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 30 min

Total 3 hrs

Ingredients

- 2 lbs (900 g) bone-in lamb shoulder, trimmed and cut into large chunks
- 3 cups (555 g) basmati rice, rinsed until water runs clear
- 4 tbsp (60 ml) ghee or unsalted butter
- 2 medium onions, thinly sliced, approx. 10 oz (280 g)
- 4 cloves garlic, minced
- 1 inch (25 g) piece fresh ginger, grated
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick (2–3 inches / 5–7 cm)
- 4 whole cloves
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground saffron threads, soaked in 2 tbsp (30 ml) warm water
- 4 cups (960 ml) low-sodium chicken or lamb stock, hot
- 1/2 cup (75 g) golden raisins
- 2 large carrots, julienned or cut into matchsticks, approx. 10 oz (280 g)
- 2 tbsp (30 ml) sugar for caramelizing carrots
- 2 tbsp (30 ml) lemon juice
- Salt to taste, about 1 1/2 tsp (8 g) to start, adjust as needed
- Fresh cilantro or flat-leaf parsley for garnish

Instructions

1. Season the lamb pieces with 1 tsp (5 g) salt and 1/4 tsp (0.5 g) black pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, brown the lamb in 2 tbsp (30 ml) ghee in batches until well browned on all sides; transfer browned pieces to a plate.
2. Add the remaining 2 tbsp (30 ml) ghee to the pot. Sauté the sliced onions over medium heat until deep golden and beginning to caramelize, about 15–20 minutes.
3. Stir in the garlic and ginger and cook 1–2 minutes until fragrant. Add the cardamom pods, cinnamon stick, cloves, bay leaf, ground cumin, and ground coriander and toast briefly until aromatic.
4. Return the lamb to the pot, add 1 cup (240 ml) of the hot stock, bring to a simmer, cover, and braise gently for 1 to 1 1/4 hours until the lamb is very tender. Skim fat as needed.
5. While the lamb braises, rinse the rice well and soak in cold water for 20 minutes, then drain.
6. In a small skillet, melt 1 tbsp (15 ml) butter. Add the julienned carrots and 2 tbsp (30 ml) sugar and cook over medium heat until the carrots are softened and caramelized, about 8–10 minutes. Stir in the raisins and remove from heat.
7. When the lamb is tender, remove the meat and keep warm. Strain the braising liquid into a measuring cup, pressing solids to extract as much liquid as possible; you will need about 3 cups (720 ml) of liquid. Adjust seasoning with salt and lemon juice.
8. Return 3 cups (720 ml) of the strained braising liquid to the pot, add the drained rice, pour in the saffron and water mixture evenly over the rice, bring to a gentle boil, then reduce heat to low, cover tightly and cook undisturbed for 15–18 minutes until rice is tender and liquid absorbed.
9. Turn off heat and let rice rest, covered, for 10 minutes. Gently fluff the rice with a fork and fold in the lamb pieces, then transfer to a serving platter. Top with the caramelized carrots and raisins and garnish with chopped cilantro or parsley.
10. Serve immediately with plain yogurt or a simple cucumber salad if desired.