Cook the rice according to the package directions.
Meanwhile, sauté the lamb meat, spices, and bay leaf over medium heat until cooked through and browned. Once it’s cooked through, push the lamb meat to the sides of the pan, forming a well.
Add the diced onion, fenugreek, and garlic. Saute over medium-low heat until the onion is translucent and tender, about 10 minutes.
Then, add the stock and demi-glace and cook over medium-low heat for about 5 minutes, stirring often. This will create a rich and spicy sauce that will go perfectly with the rice. That’s it! Serve the lamb mixture over a mound of rice, and enjoy!
Notes
It was delicious and VERY spicy! I love it, but feel free to scale back the amount of spice you use in your own recipe.