طبخ لحم خروف روعة مع الرز والمشكل بطريقة فاخره للعزايم 😋 Cooking a Delicious Roasted Lamb and rice

Cooking lamb shoulders that's so tasty and so luxurious for a feast 😋 طبخ أكتاف خروف حنيذ لذيذه بطريقة فاخرة جدًا للعزايم Multi-Language Subtitles Available! Activate Now! Subscribe and Hit the 🔔 for More Delicious Recipes. Share Your Thoughts in the Comments, Even with an Emoji 😊. Your Feedback Matters to Us! Join us as a supporting member and contribute to the growth of this channel!    / @ouryemenikitchen   Ingredients: Two lamb or goat shoulders Salt, to taste Juice of 1 lemon One tsp paprika One tsp cumin Half a tsp black pepper Half tsp turmeric Cinnamon sticks Bay leaves One tsp cardamom One tsp cloves One tsp cumin seeds One tsp coriander seeds Five cups water Olive oil, for drizzling Parchment paper Aluminum foil For the Vegetables: (200g) chopped onion (150g) carrots, cut (400g) zucchini, cut (350g) corn, cut into 1.5-inch pieces (250g) butternut squash, cut (200g) bell peppers, cut Two tomatoes (200 grams) (500g) small potatoes, whole (20g) garlic cloves, whole Hot peppers (optional) Olive oil, for coating One tsp salt One tsp cumin One tsp paprika One tsp coriander Half tsp black pepper Half tsp turmeric For the Rice: Vegetable oil One chopped onion (10g) grated garlic Three cups long-grain parboiled basmati rice, washed and soaked One and a half tsps salt Four cups strained meat broth Saffron or Sazon (for enhanced flavor and color) Instructions: Preparing the Meat: Season the lamb or goat shoulders with salt from all sides. Squeeze lemon juice over the meat. In a small bowl, mix paprika, cumin, black pepper, and turmeric. Rub the meat with the spice mixture, coating it evenly. Roasting the Meat: Preheat the oven to 400°F (200°C). In a roasting pan, add cinnamon sticks, bay leaves, cardamom, cloves, cumin seeds, and coriander seeds. Pour 5 cups of water into the roasting pan. Place a rack in the pan and position the seasoned meat on top. Drizzle a little bit of olive oil over the meat. Cover the roasting pan with parchment paper and aluminum foil. Place the pan in the preheated oven and roast for 2 hours. Preparing the Vegetables: In a large mixing bowl, combine chopped onion, carrots, zucchini, corn, butternut squash, bell peppers, tomatoes, small potatoes, garlic cloves, and hot peppers (if desired). Coat the vegetables with olive oil. Add salt, cumin, paprika, coriander, black pepper, and turmeric. Mix everything together, ensuring the spices are evenly distributed. Continuing the Roasting Process: After 2 hours, remove the meat from the oven. Take the rack with the meat out of the pan and set it aside. Strain the broth from the roasting pan and set it aside for later use with the rice. Place the prepared vegetables in the roasting pan. Return the rack with the meat to the pan, covering it. Lower the oven temperature to 350°F (180°C). Place the roasting pan with the meat and vegetables back into the oven. Allow them to cook together for another hour, covered, until the meat is tender and the vegetables are cooked through. Preparing the Rice: In a separate large pot, heat a little vegetable oil over medium heat. Add the chopped onion and sauté until it starts to caramelize. Add the grated garlic and cook until fragrant. Add the washed and soaked long-grain parboiled basmati rice to the pot. Stir in the salt. Pour in 4 cups of the strained meat broth that was set aside earlier. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice cook for about 25 minutes, or until the water has evaporated and the rice is cooked through. Finishing Touches: Optional: Sprinkle a little bit of saffron or Sazon over the cooked rice to enhance its flavor and color. Remove the roasting pan with the meat and vegetables from the oven. Serve the roasted lamb shoulders alongside the flavorful vegetables and fragrant rice. مكونات: اثنان من أكتاف الخروف أو الماعز ملح للتذوق عصير ليمونة ملعقة صغيرة بابريكا ملعقة صغيرة كمون نصف ملعقة صغيرة فلفل أسود نصف ملعقة صغيرة كركم أعواد قرفة أوراق الغار ملعقة صغيرة هيل ملعقة صغيرة قرنفل ملعقة صغيرة بذور كمون ملعقة صغيرة بذور كزبرة خمسة أكواب ماء زيت زيتون للتقطير ورق زبدة ورق ألومنيوم الخضار: (200 جم) بصل مقطع (150 غ) جزر مقطع (400 جم) كوسة مقطعة (350 جم) ذرة مقطعة إلى قطع بحجم 1.5 بوصة (250 جم) كوسة ، مقطعة (200 جم) فلفل رومي مقطع حبتان من الطماطم (200 جرام). (500 جم) بطاطس صغيرة كاملة (20 غ) فصوص ثوم كاملة فلفل حار (اختياري) زيت الزيتون للتغليف ملعقة صغيرة ملح ملعقة صغيرة كمون ملعقة صغيرة بابريكا ملعقة صغيرة كزبرة نصف ملعقة صغيرة فلفل أسود نصف ملعقة صغيرة كركم لتحضير الأرز: زيت نباتي بصلة واحدة مفرومة (10 غ) ثوم مبشور ثلاثة أكواب أرز بسمتي مسلوق طويل الحبة مغسول ومنقوع ملح ونصف ملعقة صغيرة أربعة أكواب من مرق اللحم المصفى الزعفران أو الزعفران (لتعزيز النكهة واللون) #lambroast #roastedlamb #rice