Servings: 2
INGREDIENTS
Lamb:
- 1 lamb neck
- 2 tablespoon coarse salt
- 1 tablespoon black pepper
- ¼ cup honey
Rice:
- 2 cups basmati rice
- 3 cups water
- ¼ cup oil
- 1 tablespoon salt
- 1 teaspoon turmeric
Toppings:
- ½ bunch cilantro, chopped
- 1 green chili, seeds removed and sliced
INSTRUCTIONS
Lamb:
- Preheat the oven to 390°F (200°C).
- Rub the meat thoroughly on all sides with honey, salt, and pepper. Wrap it in three layers of parchment paper and two layers of aluminum foil. Place it in a baking pan and bake for 40 minutes.
- Lower the temperature to 250°F (120°C) and cook for 4 and a half hours.
Rice:
- In a small pot, fry the rice for about a minute.
- Add water, cover with a lid, and cook over low heat for approximately 20 minutes.
- Turn off the heat and leave the lid closed for 10 minutes.
- Mix the rice with the meat, a handful of chopped cilantro, and sliced green chili.