Kashmiri-style Lamb Giouvetsi

Ingredients

In this Kashmiri adaptation of Giouvetsi, we incorporate Kashmiri spices such as fennel, cardamom, and cinnamon to infuse the dish with the unique flavors of the region. Additionally, we use basmati rice instead of orzo to give the dish a Kashmiri touch and enhance the aromatic experience. We alse have the original recipe for Giouvetsi, so you can check it out.

• 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 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground fennel 1 teaspoon ground fennel
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4. 4.
   Add the lamb cubes to the pot and cook until browned on all sides.
5. 5.
   Stir in the ground fennel, cardamom, cinnamon, and turmeric, and cook for another minute to release their flavors.
6. 6.
   Add the canned diced tomatoes and lamb or vegetable broth to the pot. Season with salt to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the lamb is tender.
8. 8.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear.
9. 9.
   Cook the basmati rice according to package instructions.
10. 10.
    Once the lamb is tender, remove the pot from the heat and layer the cooked basmati rice over the lamb mixture.
11. 11.
    Cover the pot with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
12. 12.
    Remove from the oven and let it rest for a few minutes before serving.
13. 13.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Lamb — Trim any excess fat from the lamb cubes before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• For a spicier version, add a pinch of Kashmiri chili powder or red chili flakes.
• Serve the dish with a side of raita (yogurt sauce) to balance the flavors.
• If you prefer a milder taste, reduce the amount of spices used.
• Substitute lamb with chicken or beef for a variation in protein.
• To enhance the aroma, add a few strands of saffron to the rice while cooking.

Serving advice

Serve the Kashmiri-style Lamb Giouvetsi hot, garnished with fresh cilantro. Accompany it with a side of raita and naan bread for a complete Kashmiri dining experience.

Presentation advice

Present the dish in a deep serving dish, allowing the layers of lamb and rice to be visible. Garnish with a sprig of fresh cilantro for an added touch of color.