Lamb and Rice Mastawa
A traditional Middle Eastern dish tenderly blending shredded lamb with fragrant rice. Candied orange zest adds a refined citrus touch, while plain yogurt and spices create a harmony of oriental flavors. A true culinary journey on a plate.
🛒 Ingredients
4 servings
- 25 oz lamb
- 3 medium onions
- 1 tsp turmeric
- 1 large orange
- 3/4 cup short-grain rice
- 18 oz plain yogurt
- 4 cloves garlic, crushed
- 1 tbsp vegetable oil
- 1 tbsp dried dill
- 1 tbsp black pepper
- 1 can chickpeas
- Salt to taste
Watch the original video
Watch on TikTokDirections
- 1
Cut the meat into pieces and place them in a large pot with the onions. Add the turmeric and enough water to cover. Bring to a boil, then simmer gently until the meat is very tender and pulls away easily from the bone.
- 2
While cooking, cut the orange zest into thin strips, removing as much of the white pith as possible. Let soak in a bowl of water.
- 3
When the meat is tender, remove it from the pot. Once cooled, remove the meat from the bones and shred it by hand. Return it to the pot.
- 4
Rinse the rice and add it to the pot with salt to taste. The liquid should cover the rice by about 0.8 inches. Bring to a boil, then reduce heat to medium and cook uncovered, stirring regularly, until the rice is al dente and the liquid is absorbed.
- 5
Add the plain yogurt and mix gently. Sauté the crushed garlic in the oil and add to the dish along with the dill, black pepper, chickpeas, and salt to taste.
💡 Chef's Tip
Ensure the lamb is very tender before adding the rice to guarantee a perfect texture. The candied orange zest adds a unique flavor dimension—do not omit it. You can prepare this dish the day before so the flavors develop further.
