Featured Lebanese Dishes Recipes

Oriental Rice With Pulled Lamb Neck

May 1, 2020

A very decadent and hearty meal. It is delicious because of all the fat that comes out of the lamb.

If you do not own a pressure cooker you want to double the cooking time of the lamb neck until it starts falling apart on its own.

Best served with a lemon oil garlic mix on the side.

You can also replace the lamb neck with lamb shanks if you can’t find any neck.

Oriental Rice with Pulled Lamb

Course Main Course
Cuisine Lebanese
Servings 4 People


  • 1 kg Lamb neck cut
  • 3-4 lamb bones
  • 1 onion roughly chopped
  • 1 carrot roughly chopped
  • 2 celery sticks roughly chopped
  • 3 Tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1 tsp cardamom powder
  • 2 tsp salt
  • 1 cinnamon stick
  • 4 cardamom pods
  • 2 bay leaves
  • 4 cloves
  • 7 cups water for broth
  • 2 Tbsp white vinegar
  • 4 cups water to soak bones in
  • 500 g minced lamb
  • 3 Cups italian rice pre washed any short grain rice
  • 1/2 cup almonds
  • 1/2 cup pine nuts
  • 2 tbsp butter
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1 tsp salt or more to taste
  • 1 tsp cardamom powder


  • Soak your bones in cold water and vinegar for at least 10 mins
  • Meanwhile, in a pressure cooker, heat the olive oil. Add the onion, celery, and carrots and fry around for a couple of minutes
  • Rub the lamb neck with spices and salt and place in pressure cooker
  • Brown the lamb neck for 3-5 minutes on each side
  • Add the cinnamon stick, bay leaves, cardamom pods and cloves and top with water (you can always add extra water to save more stock in your freezer)
  • Add the bones without rinsing them, close pressure cooker and cook for around an hour
  • In a large pot, fry your minced lamb with the rest of the spices and salt without any oil or butter as it has a lot of fat in it
  • Once cooked add the rice and fry it around for a few minutes
  • When the meat is done, strain the stock. Remove the lamb neck and shred it in a plate
  • Top with stock. Around 6 cups (you want the stock to be just above the rice)
  • Close the pot, lower the heat and cook for around 10-15 mins
  • Meanwhile, fry the nuts in the butter
  • Once rice is done, turn heat off and keep lid closed for a minimum of 20-30 mins
  • To serve, place in a plate and top with the pulled lamb and fried nuts


This is a very heavy meal, you can replace the minced lamb with beef if you want a “lighter” meal. 
Save the extra strained stock in the freezer for later use, up to 3 months. 

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