Albanian Baked Rice with Lamb (Pilaf me Mish Qengji)

Preheat your oven to 375°F (190°C).

Heat 1 tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the lamb cubes and sear them on all sides until browned, about 5-7 minutes. Remove the lamb and set aside.

Add the chopped onion to the same pot and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic, paprika, and dried mint, cooking for 1 minute until fragrant.

Return the seared lamb to the pot. Add the rinsed long-grain rice, chicken broth, salt, and black pepper. Stir gently to combine.

Bring the mixture to a boil, then cover the pot tightly with a lid. Transfer the pot to the preheated oven and bake for 30-35 minutes, or until all the liquid is absorbed and the rice is tender.

Remove the pot from the oven and let it rest, covered, for 10 minutes before fluffing with a fork and serving.