Middle Eastern Spiced Lamb and Rice Pilaf

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lamb cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.

Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, ground cumin, ground coriander, and ground cinnamon, cooking for 1 minute until fragrant.

Return the browned lamb to the pot. Stir in the rinsed basmati rice, chicken broth, salt, and black pepper. Bring the mixture to a boil.

Once boiling, reduce heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.

Remove the pot from heat and let it rest, covered, for 10 minutes. This allows the rice to steam and become fluffy.

Fluff the rice with a fork and serve hot. Garnish with fresh parsley if desired.