1 pound lamb stewing meat cut in small chunks
Ground black pepper for seasoning
Olive oil for cooking
1 large yellow onion, diced
1 tbsp garlic, minced
2 cups beef broth
Water for cooking
3 cardamom pod, seeds removed and crushed (about 1 tsp)
1 tsp coriander, crushed
½ tsp cumin, crushed
½ tsp saffron threads, ground (approximately ¼ tsp ground)
½ tsp mace, ground
3 dates, fine chopped
½ lime juice
¼ cup mint, fine chopped
½ cup Missimati Bayou Bouquet Fragrant White Basmati Rice
¼ cup capers
1 cup plain yogurt
Pistachios and lime wedges for garnish (opt)
In large skillet or Dutch oven with a tight fitting lid, heat oil and fry pepper seasoned lamb until browned. Remove and set aside.
Add more oil if needed and sauté garlic and onion until near translucent. Place lamb back in skillet with onions and add cardamom, coriander, cumin, mace, saffron, 1 cup water, and beef broth. Blend well, bring heat back up to soft boil, and place tight lid on skillet. Without removing lid, simmer for 1 ½ hours.
Add lime juice, mint, dates, capers, and rice, blend well, bring heat back up to soft boil, and replace lid to cook for 20 minutes.
Check rice for doneness; should be near al dente. If so, add yogurt and blend well. If too thick for stew consistency, add water ¼ cups at a time and blend well until right consistency. Replace lid and simmer for 10 minutes.
Garnish, serve, and enjoy!