Yogurt-Marinated Lamb with Saffron Rice

Indulge in a Middle Eastern-inspired dish featuring tender lamb marinated in yogurt, served over fragrant saffron-infused rice, garnished with toasted almonds and pine nuts.

Steps

1. In a bowl, combine yogurt, cumin, coriander, salt, and pepper. Add the lamb cubes, coat evenly, cover, and refrigerate for 2 hours. 2. Cook the marinated lamb in a skillet until browned and cooked through. 3. In a separate pot, toast saffron threads, then add water and bring to a boil. Stir in rice, cover, and cook until tender. 4. Toast almonds and pine nuts in a dry pan until golden. 5. Serve the yogurt-marinated lamb over saffron rice, garnish with toasted nuts and fresh parsley.

For the lamb: - 150g lamb shoulder, cubed - 1/2 cup plain yogurt - 1 tsp cumin - 1 tsp coriander - Salt and pepper to taste For the rice: - 1/2 cup basmati rice - A pinch of saffron threads - 1 cup water - 2 tbsp sliced almonds - 2 tbsp pine nuts - Fresh parsley for garnish