Al-rashoof with a Twist

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) water 3 cups (710ml) water
• A pinch of saffron threads A pinch of saffron threads
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• 1 tablespoon rose water 1 tablespoon rose water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb cubes with cumin, coriander, cinnamon, salt, and pepper. Mix well to coat the lamb evenly with the spices.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the marinated lamb to the pot and cook until it is browned on all sides.
4. 4.
   Stir in the diced tomatoes and cook for a few minutes until they soften.
5. 5.
   Pour enough water into the pot to cover the lamb. Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
6. 6.
   While the lamb is simmering, rinse the basmati rice under cold water until the water runs clear. Drain well.
7. 7.
   In a separate pot, bring the water to a boil. Add the rinsed rice, saffron threads, crushed cardamom pods, and a pinch of salt. Stir well, then cover and reduce the heat to low. Let it simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
8. 8.
   Once the lamb is tender, adjust the seasoning if needed. Stir in the rose water and let it simmer for another 5 minutes.
9. 9.
   Serve the spiced lamb stew over a bed of fragrant rice and enjoy!

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into cubes.
• Saffron — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the rice.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or a chopped chili pepper to the lamb stew.
• If you prefer a milder flavor, reduce the amount of spices used in the lamb marinade.
• To make the dish more aromatic, garnish with freshly chopped cilantro or mint before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious next-day meal.
• Serve with warm Arabic bread or a side of yogurt for a complete Emirati dining experience.

Serving advice

Serve the Al-rashoof with a side of Arabic bread or warm pita bread. Accompany it with a fresh salad of cucumber, tomato, and mint, dressed with lemon juice and olive oil. The combination of the tender lamb stew and fragrant rice is a complete meal on its own, but the addition of a refreshing salad adds a burst of freshness to the palate.

Presentation advice

To present the dish beautifully, place a generous portion of the fragrant rice on a serving platter. Arrange the spiced lamb stew on top of the rice, allowing the vibrant colors to contrast. Garnish with a sprinkle of freshly chopped cilantro or mint for a pop of green. Serve with pride and let the enticing aromas captivate your guests.