Muhajir Kleftiko

Ingredients

In this adaptation of Kleftiko to Muhajir cuisine, we incorporate the unique flavors and spices commonly found in Muhajir cooking. The original Greek dish is traditionally cooked with Mediterranean herbs such as oregano and thyme, while our Muhajir version features a blend of aromatic spices like cumin, coriander, and cinnamon. Additionally, we enhance the rice by infusing it with saffron, a prized ingredient in Muhajir cuisine known for its vibrant color and delicate flavor. We alse have the original recipe for Kleftiko, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, bone-in 1.5 kg (3.3 lbs) lamb shoulder, bone-in
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 lemon, juiced 1 lemon, juiced
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the olive oil, ground cumin, ground coriander, ground cinnamon, minced garlic, lemon juice, salt, and pepper.
3. 3.
   Rub the spice mixture all over the lamb shoulder, ensuring it is evenly coated.
4. 4.
   Place the lamb shoulder in a large roasting pan and cover tightly with aluminum foil.
5. 5.
   Roast in the preheated oven for 3 hours, or until the lamb is tender and easily pulls apart.
6. 6.
   While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. Drain well.
7. 7.
   In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent.
8. 8.
   Add the drained rice to the saucepan and stir well to coat the grains with the onion and garlic mixture.
9. 9.
   Pour in the chicken broth and add the soaked saffron threads along with the water.
10. 10.
    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
11. 11.
    Remove the lamb from the oven and let it rest for a few minutes before unwrapping the foil.
12. 12.
    Serve the lamb shoulder on a bed of fragrant saffron rice, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as this will ensure a tender and flavorful end result.
• Saffron threads — To extract the maximum flavor and color from saffron, soak the threads in warm water for at least 10 minutes before adding them to the rice.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb shoulder overnight in the spice mixture before cooking.
• If you prefer a more intense saffron flavor, you can increase the amount of saffron threads used.
• Serve the Muhajir Kleftiko with a side of yogurt cucumber salad for a refreshing contrast to the rich flavors of the dish.
• Leftover Muhajir Kleftiko can be used to make delicious sandwiches or wraps the next day.
• If you don't have saffron, you can substitute it with turmeric for a similar vibrant color in the rice.

Serving advice

Serve the Muhajir Kleftiko as a centerpiece dish, allowing guests to unwrap the lamb parcel at the table. Accompany it with a bowl of fresh tzatziki sauce and a side of warm pita bread.

Presentation advice

Present the Muhajir Kleftiko on a large platter, with the unwrapped lamb shoulder placed in the center and the fragrant saffron rice surrounding it. Garnish with sprigs of fresh parsley for a pop of color.