Lamb and Rice

Marinate the Lamb In a bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Add the lamb cubes and toss to coat. Cover the bowl and refrigerate for at least 1 hour, or overnight for maximum flavor.

Cook the Rice In a pot, rinse the basmati rice under cold water until the water runs clear. Drain the rice. In the same pot, add the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.

Prepare the Sauce In a small bowl, combine the plain yogurt, fresh lemon juice, chopped fresh mint, chopped fresh cilantro, salt, and pepper. Stir well to combine.

Cook the Lamb Heat a large skillet over medium-high heat. Remove the marinated lamb from the refrigerator and let it come to room temperature. Add the lamb to the skillet and cook for 5-7 minutes, or until browned and cooked to desired doneness. Remove from heat.

Serve Divide the cooked rice among serving plates. Top with the cooked lamb and drizzle with the prepared sauce. Garnish with additional fresh mint and cilantro, if desired. Serve hot and enjoy!