A Jordanian lamb dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 2 h 30 min

Organic sourcing

Onions and fresh parsley are best sourced organic due to pesticide residues on conventional produce. Lamb is also ideal organic for animal welfare.

Ingredients

• 1.5 kg lamb shoulder or shank, cut into pieces
• 4 cups plain yogurt
• 2 cups basmati rice
• 4 cups water
• 1 large onion, chopped
• 2 tbsp ghee or clarified butter
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground black pepper
• 1 tsp sea salt, or to taste
• 1 pinch saffron threads (optional)
• 1/4 cup toasted slivered almonds
• 1/4 cup chopped fresh parsley

Method

1. Place the yogurt in a saucepan and heat gently, stirring continuously, until it reaches a simmer. Maintain on low heat.
2. In a large pot, melt the ghee and sauté the onion until it is soft and translucent.
3. Add the lamb pieces to the pot, cooking them until browned on all sides.
4. Stir in the turmeric, cumin, coriander, pepper, and salt to coat the lamb.
5. Pour the simmering yogurt over the lamb and onions, ensuring all pieces are submerged.
6. Cover and simmer on low heat for about 2 hours, or until the lamb is tender.
7. While the lamb cooks, rinse the rice under cold water until the water runs clear.
8. Bring 4 cups of water to a boil, add the rice, a pinch of saffron, and a little salt, then cover and cook on low heat until the rice is done.
9. To serve, spread the rice on a large platter, spoon the lamb and sauce over the top evenly.
10. Garnish with toasted almonds and fresh parsley before serving.

Notes

• If kefir is more accessible, it can replace the yogurt for a different tang.
• Serve with pita bread to soak up the sauce.
• Leftover lamb can be stored for up to three days in the fridge.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Jordanian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.