Aromatic Lamb Dograma with Spiced Rice

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 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
• 1 cinnamon stick 1 cinnamon stick
• 3 cardamom pods 3 cardamom pods
• Fresh herbs (such as parsley or cilantro) for garnish Fresh herbs (such as parsley or cilantro) for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugar: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, minced garlic, cumin, coriander, paprika, salt, and pepper. Mix well.
2. 2.
   Add the lamb cubes to the marinade and coat them evenly. Let the lamb marinate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a large oven-safe pot, heat some oil over medium heat. Add the marinated lamb and cook until browned on all sides.
5. 5.
   Add water to the pot, just enough to cover the lamb. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
6. 6.
   While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. Drain the rice.
7. 7.
   In a separate pot, bring the water to a boil. Add the rinsed rice, saffron threads, cinnamon stick, and cardamom pods. Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes, or until the rice is tender and the water is absorbed.
8. 8.
   Once the lamb is tender, remove it from the pot and set it aside. Discard any excess liquid.
9. 9.
   In the same pot, layer the cooked rice over the bottom. Place the tender lamb cubes on top of the rice.
10. 10.
    Cover the pot with a lid or aluminum foil and place it in the preheated oven. Bake for 15-20 minutes to allow the flavors to meld together.
11. 11.
    Remove from the oven and let it rest for a few minutes. Garnish with fresh herbs before serving.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the rice.
• Basmati rice — Rinsing the rice before cooking helps remove excess starch and ensures fluffy grains. Soak the rice for 30 minutes before rinsing for even better results.
• Lamb — For the most tender results, choose cuts of lamb that are suitable for slow cooking, such as shoulder or leg.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• If you prefer a milder flavor, reduce the amount of garlic used in the marinade.
• Serve the Aromatic Lamb Dograma with a side of yogurt and a fresh salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious meal later.
• Experiment with different herbs for garnish, such as mint or dill, to add a unique twist to the dish.

Serving advice

Serve the Aromatic Lamb Dograma hot, straight from the oven, for the best flavors and aromas. Garnish with fresh herbs to add a pop of color and freshness to the dish.

Presentation advice

Present the Aromatic Lamb Dograma in a large serving dish, with the tender lamb cubes arranged on top of the fragrant spiced rice. Sprinkle some additional fresh herbs over the dish for an appealing presentation.