Ingredients:

  • 1 lb ground lamb
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups basmati rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1/2 cup carrots, finely diced
  • 1/2 cup frozen peas
  • 1 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add the ground lamb, breaking it apart with a spoon, and cook until the meat is no longer pink and has developed a mahogany-colored crust.
  2. Lower heat to medium. Stir in the diced onion and carrots; sauté for 4–5 minutes until onions are translucent. Add the minced garlic, cinnamon, and allspice, stirring for 60 seconds until fragrant.
  3. Stir in the rinsed basmati rice and butter, tossing for 2 minutes to toast the grains. Pour in the chicken broth, stir once to combine, bring to a simmer, then cover with a tight lid. Reduce heat to low and cook for 15 minutes.
  4. Remove from heat and let the pot sit, covered, for 5 minutes. Remove the lid, stir in the frozen peas, lemon juice, and fresh parsley. Gently fluff with a fork before serving.