Dhonkeyo Kajuru with a Western Saharan Twist

Ingredients

In this adaptation, we have replaced the traditional Sri Lankan spices with a blend of Saharan spices to infuse the dish with the unique flavors of Western Saharan cuisine. Additionally, we have incorporated grilled lamb as the protein of choice, adding a smoky and savory element to the dish. We alse have the original recipe for Dhonkeyo kajuru, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 500g lamb chops 500g lamb chops
• 2 tablespoons Saharan spice blend (cumin, coriander, paprika, turmeric, cinnamon) 2 tablespoons Saharan spice blend (cumin, coriander, paprika, turmeric, cinnamon)
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs for garnish (such as cilantro or parsley) Fresh herbs for garnish (such as cilantro or parsley)
• Saharan-style sauce for serving (optional) Saharan-style sauce for serving (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, bring the coconut milk to a boil. Add the basmati rice, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and set aside.
2. 2.
   In a bowl, combine the Saharan spice blend, olive oil, salt, and pepper. Rub the mixture onto the lamb chops, ensuring they are evenly coated. Let the lamb marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat. Grill the lamb chops for 3-4 minutes per side or until cooked to your desired level of doneness.
4. 4.
   Remove the lamb chops from the grill and let them rest for a few minutes. Slice the lamb into thin strips.
5. 5.
   Serve the Saharan spiced coconut rice on a platter, topped with the grilled lamb. Garnish with fresh herbs and serve with Saharan-style sauce on the side, if desired.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Saharan spice blend — Adjust the spice blend according to your preference for heat and flavor intensity.
• Lamb chops — For best results, let the lamb chops marinate for at least 30 minutes to allow the flavors to penetrate the meat.
• Saharan-style sauce — Prepare the sauce by combining ingredients like lemon juice, garlic, cumin, and olive oil to create a tangy and flavorful accompaniment.

Tips & Tricks

• For a vegetarian option, replace the lamb chops with grilled vegetables such as eggplant, zucchini, and bell peppers.
• Add a squeeze of fresh lemon juice over the grilled lamb for an extra burst of flavor.
• Serve the dish with a side of fresh salad or roasted vegetables to add more variety to the meal.
• Experiment with different herbs for garnish, such as mint or basil, to enhance the aroma of the dish.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili flakes to the Saharan spice blend.

Serving advice

Serve the Saharan Spiced Coconut Rice with Grilled Lamb as a main course, accompanied by a fresh salad or roasted vegetables. The dish can be enjoyed on its own or with a side of Saharan-style sauce for added tanginess.

Presentation advice

Arrange the sliced grilled lamb on top of the coconut rice, creating an appealing visual contrast. Garnish with fresh herbs and drizzle the Saharan-style sauce over the lamb for an attractive presentation.