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lebanese spiced lamb and rice with broth.

30 mins

Makes 2-3 serves

"Mum, this recipe is f&king delicious"

I want it to be known that Miss 12 has just polished off her FOURTH serving of this meal and told me it's my fault for making something so good. Over the last few months, I've been collating my fave broth based meals for an upcoming new recipe ebook so while it's not quite ready to be released (hopefully soon!), I figured a dish that generated such high praise should be shared with as many people as possible so as a sneak peek of what's to come, here you go.



▢ 1 tbsp ghee/dripping/olive oil
▢ 1 red onion, diced
▢ 500g lamb mince
▢ 1/2 tsp cinnamon
▢ 1/4 tsp cumin
▢ pinch chill powder
▢ 1/4 cup currants
▢ 1 tsp sea salt
▢ 1/2 tsp black pepper
▢ 1 cup basmati rice
▢ 2 cups lamb broth (I used the leftover juices from a Sunday night roast)
▢ 1 tbsp fresh parsley

Melt ghee in a large pan on high heat, frying off the lamb mince until it becomes brown and crispy on the bottom. Stir in onion, and cook for 1-2 minutes before adding spices and seasoning.

Add rice and stir so it is well coated. Pour in the lamb broth, bring to a simmer then reduce heat.

Stir, cover and cook over low heat until the liquid is completely absorbed and the rice is fully cooked - around 15 to 20 minutes. Add currants before turning off heat and allowing the dish to rest for 5 minutes.

Garnish with finely chopped parsley and serve with tzatziki, hummus and a simple tomato salad.


Loved this recipe? Please share on Instagram and tag me in @raisedonrealfood. You may also love my recipe ebook For Real with 70 nutrient-dense recipes from my kitchen to yours.

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