Mediterranean Lamb Rice Bowl

This Mediterranean Lamb Rice Bowl combines tender, spiced lamb with fragrant rice and a colorful medley of vegetables. The dish is infused with traditional spices like cumin and coriander, while the addition of fresh herbs and a citrusy yogurt sauce gives it a modern twist. It's a balanced meal that is both satisfying and vibrant, perfect for any occasion.

Ingredients:

• 1 lb lamb shoulder, cut into chunks
• 1 cup basmati rice
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup plain yogurt
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
2. Add the lamb chunks to the pot, season with salt, pepper, cumin, coriander, and paprika. Brown the lamb on all sides.
3. Stir in the diced bell pepper, zucchini, and cherry tomatoes. Cook for another 5 minutes until the vegetables start to soften.
4. Add the basmati rice and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
5. While the rice is cooking, prepare the yogurt sauce by mixing the plain yogurt with lemon juice, salt, and a bit of chopped parsley.
6. Once the rice and lamb are cooked, fluff with a fork and serve in bowls, drizzling the yogurt sauce on top and garnishing with fresh parsley.