Just joined this forum and I think this is the best thing since sliced bread!!
I have a newbie question for the pros here. I was trying to cook a spicy lamb and rice dish called "Kabsa" in the Middle East. In this dish, you cook the lamb first with a bunch of spices and create a very flavorful broth which is then used to cook the rice. You then serve the cooked lamb and rice together.
I used deboned lamb shoulder, cut into chunks and browned. I then cooked the lamb with spices and water in a pressure cooker for about 30 mins. The lamb was tender and moist. I took it out of the broth, placed it on a warm plate and covered it with foil while I cooked the rice with the broth. Rice turned out great! But when I went to add the lamb to the cooked rice, the lamb was dry and tough.
What did I screw up??
Thanks in advance for any hints or suggestions.