Omani Shuwa-Inspired Lamb Rice

Ingredients

• 2 pounds boneless lamb shoulder
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 cups basmati rice, rinsed
• 3 cups low-sodium chicken broth
• 1/2 cup diced dates
• 1/3 cup toasted cashews
• 2 carrots, cut into thin batons
• 1 tablespoon lemon juice

Steps

1. Heat the oven to 325°F (165°C). Rub lamb with 1 teaspoon salt, olive oil, cumin, coriander, cardamom, and cloves.
2. Place lamb, onion, garlic, and 1 cup broth in a covered Dutch oven. Roast for 55 to 65 minutes until tender and at least 145°F (63°C); rest 10 minutes.
3. Cook rice with remaining broth and salt according to package directions; fluff with a fork.
4. Sauté carrots in a skillet with a splash of oil for 5 minutes until crisp-tender.
5. Fold dates and carrots through the rice, then add lemon juice.
6. Slice or shred the lamb, arrange it over rice, and finish with cashews.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.