Abud with Spiced Lamb and Rice

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup (30g) toasted almonds, for garnish 1/4 cup (30g) toasted almonds, for garnish
• Fresh herbs (such as parsley or cilantro), for garnish Fresh herbs (such as parsley or cilantro), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the lamb pieces to the skillet and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, coriander, paprika, cinnamon, and cardamom. Sprinkle the spice mixture over the lamb and stir well to coat.
4. 4.
   Add the basmati rice to the skillet and stir to combine with the lamb and spices.
5. 5.
   In a separate saucepan, bring the chicken or vegetable broth to a boil. Add the saffron threads and stir until dissolved. Pour the saffron-infused broth over the lamb and rice mixture.
6. 6.
   Season with salt and pepper to taste. Cover the skillet and reduce the heat to low. Simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the skillet from heat and let it rest, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork before serving. Garnish with toasted almonds and fresh herbs.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the broth.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Lamb — For the most tender and flavorful results, choose boneless lamb cuts such as leg or shoulder.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in the spice mixture for a few hours or overnight before cooking.
• If you prefer a milder spice level, reduce the amount of ground paprika and cumin.
• Serve Abud with a side of yogurt or tzatziki sauce to complement the flavors and add a cooling element.
• Substitute the lamb with chicken or beef for a variation of the dish.
• To make the dish more festive, sprinkle pomegranate seeds over the finished Abud before serving.

Serving advice

Serve Abud hot, straight from the skillet, for the best flavors and textures. Accompany it with a fresh salad or steamed vegetables to create a well-rounded meal.

Presentation advice

Present Abud in a large serving dish, with the fragrant rice forming a bed for the spiced lamb. Garnish with toasted almonds and fresh herbs for an elegant touch. The vibrant colors and aromatic aroma will entice your guests.