Ingredients:

  • 1 lb (450g) ground lamb or small cubed lamb shoulder
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (6g) dried oregano
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (3g) smoked paprika
  • 1 ½ cups (300g) long-grain Basmati or Jasmine rice
  • 2 ½ cups (600ml) beef or lamb broth
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) unsalted butter
  • ¼ cup (15g) fresh parsley, chopped
  • ½ cup (50g) crumbled feta cheese
  • 1 lemon, cut into wedges for serving

Instructions:

  1. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add the lamb, salt, and pepper. Spread the meat across the pan and leave undisturbed for 3–4 minutes until a deep mahogany crust forms. Stir and cook until browned throughout, then remove the lamb with a slotted spoon, leaving the rendered fat in the pan.
  2. Reduce heat to medium. Add the diced onion to the lamb fat and sauté for 4–5 minutes until translucent. Stir in the minced garlic, oregano, cinnamon, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Add the rinsed rice to the aromatic mixture. Stir constantly for 2–3 minutes until the edges of the rice grains become translucent and the aroma turns nutty.
  4. Stir in the beef or lamb broth and fresh lemon juice. Bring the mixture to a simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 15–18 minutes until the liquid is fully absorbed and the rice is tender.
  5. Remove from heat and stir in the unsalted butter and the cooked lamb. Let the dish rest, covered, for 5 minutes.
  6. Garnish with crumbled feta cheese and chopped fresh parsley. Serve immediately with lemon wedges on the side.