Gatnabour with Spiced Lamb and Fragrant Rice

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into cubes 500g (1.1 lb) lamb shoulder, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 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 black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 4 cardamom pods, crushed 4 cardamom pods, crushed
• 1 tablespoon rosewater 1 tablespoon rosewater
• 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 bowl, combine the lamb cubes, olive oil, chopped onion, minced garlic, cumin, coriander, turmeric, black pepper, and salt. Mix well to ensure the lamb is evenly coated with the spices. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
2. 2.
   Preheat the oven to 160°C (320°F).
3. 3.
   Heat a large oven-safe pot or Dutch oven over medium heat. Add the marinated lamb and cook until browned on all sides, about 5 minutes.
4. 4.
   Add enough water to the pot to cover the lamb. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours or until the lamb is tender.
5. 5.
   While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. Drain well.
6. 6.
   In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice, saffron threads, crushed cardamom pods, and a pinch of salt. Stir well, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. 7.
   Once the lamb is tender, remove it from the pot and set aside. Reserve the cooking liquid.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   In an oven-safe dish, layer half of the cooked rice, followed by the cooked lamb, and then the remaining rice. Drizzle the rosewater over the top.
10. 10.
    Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
11. 11.
    Remove the foil and garnish the Gatnabour with toasted almonds and fresh cilantro or parsley.
12. 12.
    Serve hot and enjoy the flavors of Yemeni cuisine!

Treat your ingredients with care...

• Lamb — For the most tender results, marinate the lamb overnight in the refrigerator. This will allow the flavors to penetrate the meat and make it more succulent.

Tips & Tricks

• If you prefer a stronger saffron flavor, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the rice.
• To make the dish more aromatic, add a few whole cloves and cinnamon sticks to the lamb while it's cooking.
• For a vegetarian version, you can substitute the lamb with roasted vegetables such as eggplant, zucchini, and bell peppers.

Serving advice

Serve Gatnabour hot as a main course, accompanied by a fresh salad and warm flatbread. It is traditionally eaten with the hands, so encourage your guests to dig in and savor the flavors.

Presentation advice

To present Gatnabour beautifully, transfer it to a large serving platter and garnish with additional toasted almonds and fresh herbs. The vibrant colors of the dish will make it an eye-catching centerpiece for any table.