Jalamah with Spiced Lamb and Yogurt Sauce

Ingredients

• For the spiced lamb: For the spiced lamb:
• 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• For the rice: For the rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• For the yogurt sauce: For the yogurt sauce:
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 clove garlic, minced 1 clove garlic, minced
• Salt, to taste Salt, to taste
• For garnish: For garnish:
• Fresh parsley, chopped Fresh parsley, chopped
• Lemon wedges Lemon wedges

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb, olive oil, cumin, coriander, cinnamon, paprika, salt, and pepper. Mix well to coat the lamb evenly with the spices. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
2. 2.
3. 3.
   In a large skillet, heat olive oil over medium-high heat. Add the marinated lamb and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the skillet and set aside.
4. 4.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
6. 6.
7. 7.
   Add the basmati rice and saffron threads to the skillet. Stir well to coat the rice with the onion and garlic mixture.
8. 8.
9. 9.
   Pour in the chicken or vegetable broth and season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
10. 10.
11. 11.
    While the rice is cooking, prepare the yogurt sauce by combining Greek yogurt, lemon juice, minced garlic, and salt in a bowl. Mix well until smooth and creamy.
12. 12.
13. 13.
    Once the rice is cooked, fluff it with a fork and transfer it to a serving platter. Arrange the cooked spiced lamb over the rice.
14. 14.
15. 15.
    Drizzle the yogurt sauce over the lamb and rice. Garnish with fresh parsley and serve with lemon wedges on the side.

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.
• Greek yogurt — Use full-fat Greek yogurt for a creamier and richer yogurt sauce.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the spiced lamb marinade.
• Serve Jalamah with a side of fresh salad or roasted vegetables for a complete meal.
• If you prefer a milder flavor, reduce the amount of spices used in the lamb marinade.
• Substitute lamb with chicken or beef if desired.
• To make the dish more aromatic, add a few whole cloves and cardamom pods to the rice while cooking.

Serving advice

Serve Jalamah hot, allowing the flavors to meld together. Accompany it with warm pita bread or naan for a delightful dining experience.

Presentation advice

Arrange the spiced lamb over the bed of golden rice, drizzle the yogurt sauce artistically, and sprinkle fresh parsley on top for an appealing presentation. Serve it on a large platter to showcase the vibrant colors and textures of the dish.