Turkish Spiced Lamb and Rice Pilaf

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound of ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add 1 finely chopped medium onion to the pot and cook until softened, about 5 minutes. Stir in 2 minced cloves of garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of red pepper flakes. Cook for 1 minute more until fragrant.

Stir in 1 1/2 cups of rinsed Basmati rice, 3 cups of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil.

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

Remove the pot from the heat and let it rest, covered, for 10 minutes. Do not lift the lid during this time.

Fluff the pilaf with a fork before serving.