Aromanian Maranho

Ingredients

In the Aromanian adaptation of Maranho, the dish incorporates specific ingredients and spices that are commonly used in Aromanian cuisine. The original Portuguese version typically uses pork, but in Aromanian Maranho, lamb or goat meat is often preferred for its distinct flavor. Additionally, Aromanian Maranho includes traditional Aromanian spices such as paprika, cumin, and bay leaves, which add a unique aroma and taste to the dish. We alse have the original recipe for Maranho, so you can check it out.

• 500g (1.1 lb) lamb or goat meat, cut into small pieces 500g (1.1 lb) lamb or goat meat, cut into small pieces
• 2 cups (400g) rice 2 cups (400g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the meat to the pot and cook until it is browned on all sides.
3. 3.
   Stir in the paprika, cumin, bay leaves, salt, and pepper. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Add enough water to cover the meat, bring to a boil, then reduce the heat to low and let it simmer for about 1 hour or until the meat is tender.
5. 5.
   Once the meat is tender, remove it from the pot and set it aside. Keep the cooking liquid in the pot.
6. 6.
   Add the rice to the pot with the cooking liquid and stir well. Bring to a boil, then reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until it is tender and has absorbed all the liquid.
7. 7.
   While the rice is cooking, shred the cooked meat into small pieces.
8. 8.
   Once the rice is cooked, add the shredded meat back into the pot and mix well to combine.
9. 9.
   Remove the bay leaves and garnish with fresh parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Lamb or goat meat — For the best results, choose lean cuts of meat and trim any excess fat before cooking.
• Rice — Rinse the rice thoroughly before cooking to remove any excess starch and ensure fluffy grains.

Tips & Tricks

• For a richer flavor, marinate the meat in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• If you prefer a spicier version, add a pinch of chili flakes or a chopped chili pepper to the dish.
• Serve Aromanian Maranho with a side of fresh salad or pickled vegetables to add a refreshing contrast to the flavors.

Serving advice

Aromanian Maranho is best served hot, straight from the pot. Garnish each serving with a sprinkle of fresh parsley for added freshness and color.

Presentation advice

To enhance the presentation, you can serve Aromanian Maranho in individual bowls or on a large platter, allowing the golden rice and tender meat to take center stage. Consider adding a sprig of fresh herbs as a final touch.