Entree: Oman – أرسيا ➤ Arsiyā (Slow-braised Omani spiced lamb stew served with fragrant saffron rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, boned and cut into 1 to 1.5-inch pieces
- 2 tsp (10 g) salt
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) ghee or clarified butter
- 2 tbsp (30 ml) neutral oil
- 2 large yellow onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 15 g)
- 1½ tbsp (22 ml) grated fresh ginger
- 2 tsp (4 g) ground coriander
- 1½ tsp (3 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cinnamon
- 4 whole green cardamom pods, lightly crushed
- 4 whole cloves
- 1 black lime (loomi) or 1 tbsp (15 ml) tamarind paste
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 cup (240 ml) beef or lamb stock
- 1 cup (240 ml) water
- 1 tbsp (15 ml) honey or date syrup
- 2 tbsp (10 g) chopped fresh cilantro or flat-leaf parsley
- 1 cup (190 g) basmati rice, rinsed and soaked 20 minutes
- 1½ cups (360 ml) water for rice
- A pinch saffron threads soaked in 2 tbsp (30 ml) warm milk or water
- Toasted slivered almonds for garnish (optional)

Instructions

1. Season the lamb pieces with salt and pepper. In a heavy wide pot or Dutch oven, heat ghee and oil over medium-high heat. Brown lamb in batches until well caramelized, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onions and a pinch of salt; cook, stirring, until soft and deep golden, about 12–15 minutes.
3. Add garlic and ginger and cook 1 minute until fragrant. Stir in ground coriander, cumin, turmeric, cinnamon, crushed cardamom and cloves; cook 1–2 minutes to bloom the spices.
4. Return lamb to the pot, add chopped tomatoes, black lime or tamarind, stock, water, and honey. Bring to a simmer, then reduce heat to low, cover and braise gently for 1.5–2 hours until lamb is fork-tender. Check and add a splash of water if the sauce reduces too much.
5. While the lamb braises, drain the soaked basmati rice. In a small saucepan bring 1½ cups (360 ml) water to a boil, add a pinch of salt and the rice, reduce to low, cover and cook 12–15 minutes until tender. Stir in saffron-infused liquid and fluff with a fork.
6. When lamb is tender, adjust seasoning with salt and pepper and stir in chopped cilantro. If you prefer a thicker sauce, remove the lid and simmer 5–10 minutes to reduce.
7. Serve Arsia over saffron rice, garnish with toasted slivered almonds if using, and pass extra cilantro at the table.