Entree: Saudi Arabia – Najd – مثلوثة ➤ Mathlūtha (Najdi one-pot rice and lamb stew with vegetables and warm spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 4 bone-in lamb shanks, approx. 10 oz (280 g) each
- 4 tbsp (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 large (approx. 400 g) onions, thinly sliced
- 6 cloves (18 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 medium (approx. 300 g) tomatoes, chopped
- 2 medium (approx. 400 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 3 cups (555 g) long-grain rice, rinsed until water runs clear
- 8 cups (1.9 L) lamb or beef broth, hot
- 2 tsp (8 g) ground cumin
- 1 tsp (4 g) ground coriander
- 1 tsp (3 g) ground turmeric
- 6 whole green cardamom pods, lightly crushed
- 1 stick (3 in / 7.5 cm) cinnamon
- 2 bay leaves
- 1 tsp (5 g) ground black pepper
- 1-1/2 tsp (9 g) kosher salt, plus more to taste
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat lamb shanks dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) black pepper. Heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil in a large heavy pot over medium-high heat. Brown lamb on all sides, 6–8 minutes; transfer to a plate.
2. Add remaining 1 tbsp (15 ml) ghee and 1 tbsp (15 ml) oil to the pot. Add sliced onions and sauté until deep golden and caramelized, about 12–15 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Stir in chopped tomatoes, potatoes, cumin, coriander, turmeric, crushed cardamom, cinnamon stick, bay leaves, and remaining salt and pepper. Cook 3–4 minutes to combine flavors.
4. Return browned lamb to the pot and pour in hot broth to cover. Bring to a simmer, reduce heat to low, cover partially, and braise until lamb is nearly tender, about 1 to 1-1/4 hours.
5. Remove lamb pieces to a plate; remove and discard cinnamon stick and bay leaves. Taste broth and adjust seasoning. Strain broth into a clean pot if desired to remove large spice bits, reserving solids if you prefer a rustic presentation.
6. Measure 6 cups (1.4 L) of the strained broth. Return to the pot and bring to a gentle simmer. Add rinsed rice and spread evenly. Place lamb pieces on top of the rice, cover tightly, and cook on low heat until rice has absorbed the liquid and is tender, about 18–22 minutes.
7. Turn off heat and let rest, covered, 10 minutes. Gently fluff rice and stir to mix with lamb and vegetables so meat distributes through the rice.
8. Serve hot garnished with chopped parsley or cilantro and an extra drizzle of melted ghee if desired.