Ageeli with Spiced Lamb and Rice

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) chicken or vegetable broth 3 cups (710ml) chicken or vegetable broth
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1/4 cup toasted almonds, for garnish 1/4 cup toasted almonds, for garnish
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, paprika, cinnamon, cardamom, salt, and black pepper. Sprinkle the spice mixture over the lamb and stir well to coat.
4. 4.
   Add the basmati rice to the pot and stir to combine with the lamb and spices.
5. 5.
   Pour in the chicken or vegetable broth and add the soaked saffron threads along with the water. Bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
8. 8.
   Fluff the rice with a fork and transfer the Ageeli to a serving platter.
9. 9.
   Garnish with toasted almonds and fresh cilantro or parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Lamb — For tender and flavorful lamb, marinate the meat in the spice mixture for at least 1 hour before cooking.
• Saffron — To extract the maximum flavor and color from saffron, soak the threads in warm water for at least 10 minutes before adding to the dish.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Toasted almonds — Toast the almonds in a dry skillet over medium heat until golden brown for a crunchy and nutty garnish.
• Fresh herbs — Use either cilantro or parsley based on your preference to add a fresh and vibrant touch to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the spice mixture.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Serve Ageeli with a side of yogurt or cucumber raita to balance the flavors.
• Leftover Ageeli can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, sprinkle a little water over the dish and gently steam it in a covered pan until heated through.

Serving advice

Serve Ageeli as a main course, accompanied by a fresh salad or pickled vegetables. It pairs well with warm pita bread or naan.

Presentation advice

Present Ageeli on a large platter, with the spiced lamb arranged on top of the fragrant rice. Garnish with toasted almonds and fresh herbs for an appealing visual contrast.