Kachilā with Spiced Lamb and Yogurt Sauce

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable 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 paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, minced garlic, ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper. Mix well to ensure the lamb is evenly coated with the spices. Allow the lamb to marinate for at least 30 minutes.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the marinated lamb to the pot and cook until browned on all sides.
4. 4.
   Add the basmati rice to the pot and stir well to combine with the lamb and onions.
5. 5.
   Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the lamb is tender.
6. 6.
   In a small bowl, mix together the plain yogurt, chopped cilantro, and lemon juice to make the yogurt sauce.
7. 7.
   Serve the Kachilā hot, topped with the creamy yogurt sauce.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb cuts such as leg or shoulder. Trim any excess fat before marinating.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Yogurt — Use plain yogurt with no added flavors or sweeteners for the best results in the yogurt sauce.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the lamb marinade.
• Garnish the dish with toasted slivered almonds or chopped pistachios for added crunch and flavor.
• Serve Kachilā with a side of naan bread or pita for a complete meal.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Kachilā hot, with the creamy yogurt sauce generously drizzled over the lamb and rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To create an appealing presentation, arrange the spiced lamb on a bed of fragrant basmati rice. Drizzle the creamy yogurt sauce over the lamb, allowing it to cascade down the sides. Garnish with a sprinkle of chopped cilantro and serve in a decorative serving dish.