Saraiki-style Heimablídni

Ingredients

In the Saraiki-style Heimablídni, we incorporate Saraiki spices and flavors to transform the traditional Icelandic dish. The original Heimablídni typically features lamb cooked with simple seasonings and served with potatoes and vegetables. However, in this adaptation, we infuse the dish with Saraiki spices like cumin, coriander, and turmeric, giving it a distinct Saraiki flavor profile. Additionally, we replace the potatoes and vegetables with fragrant basmati rice, which is a staple in Saraiki cuisine. We alse have the original recipe for Heimablídni, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 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
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 2 tomatoes, diced 2 tomatoes, diced
• Salt to taste Salt to taste
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until golden brown.
3. 3.
   Add the cubed lamb to the pan and cook until browned on all sides.
4. 4.
   Sprinkle cumin powder, coriander powder, turmeric powder, and red chili powder over the lamb. Stir well to coat the meat with the spices.
5. 5.
   Add the diced tomatoes to the pan and cook until they soften and release their juices.
6. 6.
   Season with salt to taste and simmer the lamb in the tomato sauce for about 1 hour, or until the meat is tender.
7. 7.
   While the lamb is simmering, cook the basmati rice according to package instructions.
8. 8.
   Once the lamb is tender, remove from heat and let it rest for a few minutes.
9. 9.
   Serve the Saraiki-style Heimablídni by placing a generous portion of the spiced lamb over a bed of fluffy basmati rice.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb — For tender and flavorful results, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before cubing the meat.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains. Use a 1:2 ratio of rice to water for perfect results.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in a mixture of yogurt, ginger, and garlic for a few hours before cooking.
• Adjust the spice levels according to your preference. Add more red chili powder for a spicier dish or reduce it for a milder version.
• If you prefer a thicker sauce, you can blend a portion of the cooked tomatoes before adding them to the lamb.

Serving advice

Serve the Saraiki-style Heimablídni hot, allowing the fragrant aromas to entice your senses. Accompany it with a side of raita (yogurt sauce) and naan bread for a complete Saraiki dining experience.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of red chili flakes and a few fresh cilantro leaves. Serve it in a traditional Saraiki-style copper or clay dish for an authentic touch.