Lebanese Lamb with Yogurt

I love to make dishes that are topped with yogurt. I always let the dishes cool for about 10 minutes before topping them with yogurt. This allows the probiotics to be preserved along with the resistant starches, like rice or potatoes, to be cooled slightly. This allows the resistant starches to multiply. The yogurt and resistant starches feed your microbes and help them to multiply and grow in a delicious and filling way. Check out my new Yogurt Plus if you want a thick yogurt with lots of Bifidobacterium - a very important species that you need a lot of. You can also use the L. reuteri yogurt which is the thickest yogurt you will ever have. Greek yogurt works too!

Ingredients

1 tablespoon Ghee or butter
1 pound ground lamb
1 teaspoon salt
½ teaspoon black pepper
1 cup Jasmine rice, uncooked this has the most resistant starch (good for feeding your microbes) but any rice will do.
2 cups Chicken bone broth
¼ cup shelled pistachios
½ cucumber, sliced
¾ cup Yogurt Plus You can also use L Reuteri Yogurt or Greek yogurt
1 sprig Fresh Mint

Instructions

Melt the butter in a large saute pan over medium-high heat. Add lamb, season with salt and pepper, break into tiny bits, and cook until brown and crispy. This takes about 8 minutes. Drain off excess fat.
Stir in the uncooked rice and cook for a few minutes until the rice turns translucent.
Pour the bone broth into the pan and bring it to a simmer. Stir and cover pan over low heat until the liquid is absorbed and the rice is fully cooked, about 15-20 minutes.
Turn off the heat and let the mixture sit for 5 to 10 minutes.
Then scoop out of the pan onto a platter, top with yogurt, pistachios, fresh mint, and cucumbers.