Zurbian: Spiced Lamb & Rice

Step 1

Cut the lamb into 1.5-inch cubes by slicing with a sharp knife through the meat, cutting against the grain so the cooked pieces stay tender.

Step 2

Peel the onion, cut it in half lengthwise from root to tip, then slice each half crosswise into 1/4-inch-thick half-moon slices.

Step 3

Measure 1.5 cups of rice into a small bowl and set it to the side.

Step 4

Heat 2 tablespoons of olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 2 minutes.

Step 5

Add the lamb cubes to the hot oil and stir once every 30 seconds, cooking until the outside of each piece turns dark brown, about 6 minutes total.

Step 6

Add the onion slices to the lamb and stir constantly for 1 minute until the onion begins to soften and release its aroma.

Step 7

Sprinkle the cumin seeds over the lamb and onion, then stir for 30 seconds until the spices smell strongly fragrant and toasted.

Step 8

Pour in 3.5 cups of water and add 0.5 teaspoon salt; bring to a boil over high heat, stirring once, about 3 minutes.

Step 9

Add the rice to the pot, stir once to distribute it evenly, and return to a boil, about 2 minutes.

Step 10

Reduce heat to low, cover the pot with a tight-fitting lid, and cook without lifting the lid for 15 minutes until rice absorbs all liquid.

Step 11

Remove the pot from heat and let it sit covered for 5 minutes to finish steaming the rice.

Step 12

Lift the lid and stir the rice gently with a fork to fluff it and distribute the lamb throughout.

Step 13

Taste a spoonful and adjust salt and pepper if needed, then divide between 2 bowls and serve hot.