Ingredients

• 800 g Boneless lamb shoulder
• 1 unit Onion (large)
• 4 cloves Garlic
• 2 cm Fresh ginger
• 1.5 tsp Ground cumin
• 1.5 tsp Ground coriander
• 1 tsp Paprika
• 1 tsp Ground turmeric
• 1 unit Cinnamon stick
• 1 pinch Saffron threads
• 500 ml Lamb broth
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 300 g Basmati rice
• 2 tbsp Butter
• 1 unit Onion (small)
• 0.5 tsp Ground cumin (for rice)
• 0.5 tsp Ground coriander (for rice)
• 0.5 tsp Ground ginger (for rice)
• 600 ml Chicken or vegetable broth
• 100 g Medjool dates, pitted and chopped
• 50 g Toasted slivered almonds
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Fresh parsley, chopped

Instructions

1. 1

   Prepare the lamb: In a heavy-bottomed pot or Dutch oven, brown the lamb shoulder, cut into large pieces, in olive oil. Remove the lamb from the pot and set aside.

2. 2

   Add the chopped large onion, minced garlic, and grated ginger to the pot. Sauté over medium heat until translucent, about 5-7 minutes.

3. 3

   Return the lamb to the pot. Add the ground cumin, ground coriander, paprika, ground turmeric, cinnamon stick, saffron threads, salt, and black pepper. Mix well to coat the lamb with the spices.

4. 4

   Pour in the lamb broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the lamb is very tender and shreds easily.

5. 5

   Remove the lamb from the pot and shred it using two forks. Set aside. Strain the lamb cooking liquid and reserve some for serving if desired.

6. 6

   Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. Drain well.

7. 7

   In another medium saucepan, melt the butter. Add the chopped small onion and sauté until translucent, about 3-4 minutes.

8. 8

   Add the rinsed rice, ground cumin, ground coriander, and ground ginger. Sauté for 2-3 minutes, stirring constantly, until the rice is lightly toasted and aromatic.

9. 9

   Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and cook for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.

10. 10

    Let the rice rest, covered, for 5 minutes off the heat. Fluff gently with a fork.

11. 11

    Stir in the chopped dates and half of the toasted slivered almonds into the rice.

12. 12

    To serve, arrange the pilaf rice on a large serving platter. Generously top with the shredded lamb. Garnish with the remaining toasted almonds, fresh chopped cilantro, and fresh chopped parsley. Drizzle with a little of the reserved lamb cooking liquid if desired.