Turkish-style Kachilā with Yogurt Sauce

Ingredients

In this Turkish adaptation of Kachilā, we incorporate Turkish spices such as cumin, paprika, and sumac to enhance the flavors of the dish. Additionally, we use saffron-infused rice, a popular ingredient in Turkish cuisine, to add a touch of elegance and aroma. The dish is also served with a yogurt sauce, a common element in Turkish cuisine, which provides a creamy and tangy contrast to the flavors of the lamb and rice. We alse have the original recipe for Kachilā, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 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 paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, 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): 40g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb, olive oil, chopped onion, minced garlic, ground cumin, paprika, sumac, salt, and pepper. Mix well to ensure the lamb is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   In a large pot, heat some olive oil over medium heat. Add the marinated lamb and cook until browned on all sides.
3. 3.
   Add the basmati rice to the pot and stir for a minute to coat the rice with the flavors from the lamb.
4. 4.
   In a separate small bowl, dissolve the saffron threads in a tablespoon of hot water. Add the saffron mixture and chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. 5.
   In the meantime, prepare the yogurt sauce by combining the plain yogurt, chopped mint, chopped parsley, lemon juice, salt, and pepper in a bowl. Mix well and set aside.
6. 6.
   Once the rice is cooked, fluff it with a fork and transfer it to a serving platter. Arrange the cooked lamb on top of the rice.
7. 7.
   Serve the Turkish-style Kachilā with a generous dollop of the yogurt sauce on the side.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of hot water for a few minutes before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• If you prefer a milder flavor, reduce the amount of sumac in the marinade.
• To make the dish more colorful, garnish with pomegranate seeds and chopped pistachios.
• If you don't have sumac, you can substitute it with lemon zest for a similar tangy flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Turkish-style Kachilā as a main course, accompanied by a fresh salad and warm Turkish bread.

Presentation advice

To make the dish visually appealing, arrange the marinated lamb on top of the saffron-infused rice and garnish with a sprinkle of sumac and fresh herbs. Serve the yogurt sauce in a separate bowl on the side.