Yemeni Zurbian (Spiced Lamb and Rice with Saffron and Tomato)
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Ingredients
- 500 g diced lamb shoulder
- 350 g basmati rice
- 1 onion, finely chopped
- 300 g tinned chopped tomatoes
- 0.125 tsp saffron threads
- 2 tsp hawaij spice blend
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 727 kcal
- Protein
- 29.3 g
- Carbohydrate
- 74.2 g
- of which sugars
- 4.6 g
- Fat
- 35 g
- of which saturates
- 11.7 g
- Fibre
- 2.8 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the saffron threads in 2 tablespoons of hot water.
- 2
Heat the vegetable oil in a large pot and fry the onion for 5 minutes, then add the diced lamb and hawaij spice blend and brown for 6-8 minutes.
- 3
Stir in the tinned chopped tomatoes and 600ml water, bring to a simmer, cover and cook gently for 40 minutes until the lamb is tender.
- 4
Rinse the basmati rice and add to the pot with the saffron water, bring back to a simmer, cover and cook over a low heat for 15-18 minutes until the rice is tender.
- 5
Fluff gently and taste for seasoning.
- 6
Serve straight away.
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