Khoodra Mafrooka with Spiced Lamb and Fragrant Rice

Ingredients

• 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 cloves of garlic, minced 3 cloves of 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 ground cinnamon 1 teaspoon ground cinnamon
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• A pinch of saffron threads A pinch of saffron threads
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, coriander, turmeric, and cinnamon, coating the lamb evenly with the spices.
4. 4.
   Add the basmati rice to the pot and stir well to combine with the lamb and spices.
5. 5.
   In a separate small bowl, dissolve the saffron threads in a tablespoon of hot water. Pour the saffron mixture and the chicken or vegetable broth into the pot.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
7. 7.
   Meanwhile, in a separate pan, sauté the diced carrot, bell pepper, and frozen peas until tender.
8. 8.
   Once the rice is cooked, gently fold in the sautéed vegetables into the pot, mixing them with the lamb and rice.
9. 9.
   Season with salt and pepper to taste. Garnish with fresh cilantro or parsley.
10. 10.
    Serve hot and enjoy the flavors of Khoodra Mafrooka!

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in a tablespoon of hot water for a few minutes before adding them to the dish. This will help release the aromatic compounds and enhance the overall taste of the Khoodra Mafrooka.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or cayenne pepper to the spice blend.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• You can substitute lamb with beef or chicken if desired.
• To make the dish more aromatic, add a few whole cloves or cardamom pods to the pot while cooking the rice.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Khoodra Mafrooka as a main course, accompanied by a fresh salad or yogurt on the side. The fragrant rice and tender spiced lamb make for a satisfying and complete meal.

Presentation advice

To enhance the presentation of Khoodra Mafrooka, garnish the dish with a sprinkle of saffron threads and fresh cilantro or parsley. Serve it in a large serving dish, allowing the vibrant colors of the vegetables to shine through.