This video might be a bit long! I wanted to show and explain every step to help you understand how to make this unique dish. Hang in there, I promise it’s worth it 😉
Ingredients
- 3-3 1/2 lb neck of lamb, cut in half
Spiced rice
- 1 1/2 cup long grain rice
- 1 tbs ghee
- 1 tbs olive oil
- 10 ounce ground beef
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 3 cups water
- 1/2 tbs salt
- 1 tbs 7 spices
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp cardamom
- A pinch of nutmeg (optional)
Meat wet sauce
- 1/2 cup yogurt
- 1/4 cup tomato paste
- 1 packet sezon
- 1 tbs garlic powder
- 1 tbs 7 spices
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1 tbs salt
- 1/4 cup vegetable oil
Instructions
- Go to your butcher ask for neck of lamb sawed in half lengthwise then for the meat to be separated from the bone to create a pocket at the length of the neck without reaching the end.
- In a pot heat 1 tablespoon of ghee with the oil, add the ground meat and spices except for the salt and nutmeg. Brown the meat while breaking it add the onion and salt stir well and cover, cook on low until the onion is tender.
- Add the garlic and nutmeg stir well, cover and cook for 30 seconds, uncover add the strained rice, fry the rice with the meat while stirring for 30 seconds add 3 cups of water and 1/2 tbs salt bring to a boil then cover and lower the heat to low-simmer.
- Cook the rice half way through then scoop out with a slotted skimmer spoon 1/3 of the rice and reserve in a plate. Continue cooking the rest of the rice until fluffy.
- Preheat oven to 450 F.
- Prepare the meat wet sauce by whisking all the ingredients together (it’s a great marinade for any type of meat) now cover the lamb neck with the sauce all over inside and out.
- 📌rest of the recipe in comments.