Lamb pilaf

Quick Summary: A one-pot lamb and asparagus pilaf, seasoned with thyme and cinnamon, and served with a fresh yogurt sauce.
Source: Original recipe

>> servings: 2
First, prepare the yogurt sauce. In a #small bowl{}, mix @Greek Yogurt{1/2%cup}, grated @Garlic{1/2%clove}, @Lemon Juice{1%tsp}, @fresh parsley{1%tbsp}, and a pinch of @dried thyme{}. Set aside.
 
Ensure @lamb stew cubes{0.5%lb} are cut into 3/4-inch pieces. In a #bowl{}, toss the lamb with @Dried Thyme{1/2%tsp}, @Cinnamon{1/4%tsp}, and @Salt and Pepper{to taste}.
 
Rinse @Basmati rice{3/4%cup} in cold water until the water runs clear. Drain well.
Remove woody ends from @Asparagus{1/2%bunch} and cut into 2-inch pieces. Set aside.
 
Heat @Oil{1%tbsp} in a #small pot{} or #deep skillet{} over medium-high heat.
Add the lamb in a single layer and sear for ~{4-5%minutes} until browned on all sides. Remove the lamb to a #plate{}.
 
Lower heat to medium. Add @Butter{1%tbsp} to the pot.
Sauté diced @Onion{1/2} and minced @Garlic{1%clove} for ~{2-3%minutes} until soft.
Add the drained rice and stir for ~{1-2%minutes} until the grains look slightly translucent and smell nutty.
 
Pour in @Water or Beef/Chicken broth{1.25%cups}. Return the seared lamb and any juices to the pot.
Bring to a boil, then immediately turn heat to LOW.
Cover with a #tight-fitting lid{} and simmer for ~{13%minutes}. Do not lift the lid.
 
Quickly lift the lid, scatter the asparagus on top of the rice, and close it again immediately.
Turn off the heat completely. Let the pot sit undisturbed for ~{10%minutes} to steam.
 
Open the pot, add finely chopped @Fresh Parsley{2%tbsp}, and fluff gently with a #fork{} to combine.
Serve warm with the yogurt sauce on the side.
 
>> Tip: If you have a lemon, a small amount of zest stirred into the rice at the very end adds a great aromatic lift to the cinnamon and lamb.