Jordanian Zarb (Slow-Cooked Lamb and Spiced Rice)

• 1 large Yellow onion
• 2 tbsp Olive oil
• 900 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Ground cumin
• 1 tsp Ground cinnamon
• ½ tsp Ground cardamom
• 4 cloves Garlic
• 900 ml Lamb stock
• 300 g Basmati rice
• 60 g Roasted almonds

1. Peel and finely chop the yellow onion. Peel the garlic cloves and crush them.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion with a pinch of the fine sea salt and cook for 6 to 8 minutes until softened and lightly golden.
3. Cut the lamb shoulder into large chunks and season with the remaining fine sea salt and black pepper. Add the lamb to the pot and brown for 6 to 8 minutes, turning so you get colour on most sides.
4. Stir in the ground cumin, ground cinnamon and ground cardamom for 30 seconds until fragrant, then add the garlic. Pour in the lamb stock and bring to a gentle simmer, scraping up any browned bits from the base.
5. Cover and cook on a very low simmer for 75 to 85 minutes, stirring once or twice, until the lamb is very tender. If the liquid reduces too quickly, lower the heat so it stays at a gentle simmer.
6. Rinse the basmati rice under cold water until the water runs mostly clear. Stir the rice into the pot, making sure it is mostly submerged in the cooking liquid.
7. Bring back to a gentle simmer, then cover tightly and cook on low for 15 minutes. Turn off the heat and leave, covered, for 10 minutes so the rice finishes steaming and absorbs the juices.
8. Fluff the rice gently with a spoon, folding through the lamb so it stays in generous pieces. Serve topped with the roasted almonds.

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