Entree: Israel – Negev – סינייה ➤ Siniyah (Oven-baked Negev tray of spiced lamb cooked with rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 4 tbsp (60 ml) olive oil
- 1.5 lb (680 g) lamb shoulder, cut into 1-inch pieces
- 2 large (about 12 oz / 340 g) onions, thinly sliced
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 cups (370 g) long-grain or basmati rice, rinsed until water runs clear
- 4 cups (960 ml) hot chicken or beef stock
- 1 tbsp (15 g) baharat spice blend (or substitute 1 tsp each ground allspice, black pepper, cumin)
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) paprika
- 1/2 tsp (1 g) ground cinnamon
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/3 cup (45 g) pine nuts, toasted
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). Heat 2 tbsp (30 ml) olive oil in a large, ovenproof shallow tray or skillet over medium-high heat. Brown the lamb pieces in batches until well caramelized, about 4–5 minutes per batch; transfer browned lamb to a plate.
2. Add remaining 2 tbsp (30 ml) olive oil to the same tray. Sauté the sliced onions until soft and beginning to brown, about 8–10 minutes. Add the garlic and tomato paste and cook 1–2 minutes more until fragrant.
3. Stir in the baharat, cumin, coriander, paprika, cinnamon, salt, and pepper and cook 1 minute to bloom the spices. Return the browned lamb to the tray and mix to coat with the onion-spice mixture.
4. Spread the rinsed rice evenly over the lamb and onion mixture. Pour the hot stock over everything so the rice is submerged, cover the tray tightly with foil or a lid, and transfer to the oven.
5. Bake covered for 35–45 minutes until the rice is tender and the lamb is cooked through. Remove the cover for the last 8–10 minutes to allow the top to brown lightly.
6. Remove from oven, sprinkle with toasted pine nuts, drizzle with lemon juice, and scatter chopped parsley. Serve hot with lemon wedges.