Egyptian Spiced Rice with Lamb and Vermicelli (Ruz Bil Laham-Style)
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Ingredients
- 500 g lamb shoulder, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 50 g vermicelli pasta
- 280 g long grain rice
- 600 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 694 kcal
- Protein
- 31.2 g
- Carbohydrate
- 68.3 g
- of which sugars
- 2.9 g
- Fat
- 32.4 g
- of which saturates
- 12.8 g
- Fibre
- 2 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the lamb shoulder for 5-6 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add the garlic and cook for 1 minute, then pour in the lamb stock. Cover and simmer for 40 minutes, until the lamb is tender.
- 3
Lift out the lamb with a slotted spoon and keep warm. Break the vermicelli pasta into the pan and fry in the remaining liquid for 2 minutes, then stir in the rice.
- 4
Add 300ml water, cover and cook for 15 minutes, until the rice is tender.
- 5
Stir the lamb back through the rice and serve.
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