Spiced Lamb, Zucchini, and Rice
This spiced lamb, zucchini, and rice is an easy one-pot dinner recipe that’s packed with flavor! Easy enough to make on a weeknight; fancy enough to serve to guests.
Servings 5 servings
Calories 576kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground lamb
- 2 medium zucchini, peeled and diced (large dice)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups instant white rice
- 2 cups chicken broth
- ½ cup golden raisins
- ¼ cup slivered almonds
- ¼ cup shelled pistachios
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the lamb, zucchini, and onion. Cook for about 6-7 minutes, breaking apart the lamb as it cooks, until the lamb is browned.
- Drain any excess fat from the pan. Add the garlic, coriander, cumin, turmeric, cardamom, cinnamon, salt, and pepper. Cook for one minute, stirring frequently, until fragrant.
- Add the rice to the pan and stir everything together. Cook for 30 seconds (to toast the rice), then add the chicken broth and stir well.
- Cover the mixture and continue to cook on medium heat for 5 minutes. Remove from heat. Stir the mixture and cover again. Let sit off heat for 3 minutes.
- Add the raisins, almonds, pistachios, parsley, and cilantro. Stir well to combine. Serve and enjoy!
Notes
- The easiest way I’ve found to drain excess fat from the pan is to carefully tilt the skillet and push all the ingredients to one side and let the oil drain to the other side. Then just use a large cooking spoon to scoop out most of the oil and set it aside in a bowl.
Nutrition
Calories: 576kcal