Entree: Oman – سكينة ➤ Sakina (Omani spiced lamb and rice bake flavored with saffron and warm Arabian spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Additional 40 min

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1–1.5 inch (2.5–4 cm) pieces
- 3 tbsp (45 ml) ghee or clarified butter
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 ml) ground coriander
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) ground cardamom or 6 lightly crushed green cardamom pods
- 1 cinnamon stick (about 5 g)
- 4 whole cloves
- 1/2 tsp (2.5 ml) ground cloves
- 1/2 tsp (2.5 ml) ground nutmeg
- 1/2 tsp (2.5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) chili flakes (optional)
- 1/2 tsp (2.5 ml) ground saffron threads soaked in 2 tbsp (30 ml) warm water
- 3 cups (555 g) basmati rice, rinsed and soaked 30 minutes
- 5 cups (1.2 L) lamb or chicken broth, hot
- 1/2 cup (75 g) golden raisins (optional)
- 1/2 cup (60 g) slivered almonds or blanched almonds, toasted
- 1/4 cup (15 g) fresh cilantro or parsley, chopped for garnish
- 1 small lemon, cut into wedges for serving
- 1/2 cup (60 g) fried thinly sliced onions for garnish (store-bought or homemade)

Instructions

1. Pat lamb pieces dry and season lightly with 1/4 tsp salt and 1/4 tsp pepper. Heat ghee in a large heavy-bottomed pot over medium-high heat and brown lamb in batches until well seared; remove and set aside.
2. In the same pot, add the sliced onions and sauté over medium heat until deeply golden, about 10–12 minutes. Add garlic, ground coriander, cumin, turmeric, cardamom, cinnamon stick, whole cloves, ground cloves, and nutmeg; cook 1–2 minutes until fragrant.
3. Return the browned lamb to the pot, add 1/2 tsp salt and the chili flakes if using, then pour in 2 cups (480 ml) of the hot broth. Bring to a simmer, cover, and braise gently for 45–60 minutes until lamb is tender.
4. Remove the lamb pieces with a slotted spoon into a bowl and skim excess fat from the cooking liquid. Stir the soaked saffron with its soaking water into the remaining braising liquid.
5. Add the rinsed basmati rice to the pot, spreading it evenly. Pour in the remaining 3 cups (720 ml) hot broth, season with remaining salt to taste, and return the lamb pieces on top of the rice. Scatter the raisins over if using.
6. Bring to a gentle simmer, cover tightly, and cook on low heat for 15–20 minutes until rice is tender and liquid absorbed. Turn off heat and let rest, covered, for 10 minutes.
7. Fluff rice gently with a fork, transfer to a serving platter, and garnish with toasted almonds, fried onions, and chopped cilantro. Serve with lemon wedges on the side.