Tatar-Style Mashuai: Slow-Roasted Lamb with Fragrant Rice

Ingredients

In this adaptation of Mashuai from Omani cuisine to Tatar cuisine, we incorporate Tatar-specific spices and flavors to create a unique twist. The original dish typically uses Omani spices such as turmeric, cinnamon, and black lime, while the Tatar version incorporates spices like cumin, coriander, and paprika. Additionally, the fragrant rice in the Tatar-Style Mashuai is infused with Tatar herbs like dill and parsley, adding a fresh and aromatic element to the dish. We alse have the original recipe for Mashuai, so you can check it out.

• 1 leg of lamb (2 kg / 4.4 lbs) 1 leg of lamb (2 kg / 4.4 lbs)
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons ground coriander 2 tablespoons ground coriander
• 1 tablespoon paprika 1 tablespoon paprika
• Salt, to taste Salt, to taste
• 4 cups (800g) long-grain rice 4 cups (800g) long-grain rice
• 6 cups (1.4L) water 6 cups (1.4L) water
• 1 bunch fresh dill, chopped 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped 1 bunch fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 50g, 0g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, mix together the ground cumin, ground coriander, paprika, and salt.
3. 3.
   Rub the spice mixture all over the leg of lamb, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe pot over medium-high heat. Add the lamb and sear it on all sides until browned.
5. 5.
   Remove the lamb from the pot and set it aside.
6. 6.
   In the same pot, add the rice, water, chopped dill, and chopped parsley. Stir well to combine.
7. 7.
   Place the seared lamb on top of the rice mixture in the pot.
8. 8.
   Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
9. 9.
   Roast the lamb for approximately 3 hours, or until it is tender and easily pulls apart with a fork.
10. 10.
    Remove the pot from the oven and let it rest for 10 minutes before serving.
11. 11.
    Serve the Tatar-Style Mashuai by placing a generous portion of the fragrant rice on a plate and topping it with slices of the slow-roasted lamb.

Treat your ingredients with care...

• Lamb — For the best results, choose a leg of lamb with a good amount of marbling, as this will ensure a tender and juicy final dish.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat a dry skillet over medium heat, add the cumin seeds, and toast them for a few minutes until fragrant. Then, grind them into a fine powder using a spice grinder or mortar and pestle.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For added flavor, marinate the lamb overnight in the spice mixture before cooking.
• Baste the lamb with its own juices every hour during the roasting process to keep it moist and flavorful.
• Serve the Tatar-Style Mashuai with a side of yogurt or a tangy tomato-based sauce for a refreshing contrast to the rich flavors.
• Leftovers can be used to make delicious lamb sandwiches or added to salads for a quick and satisfying meal.
• If you prefer a spicier version, add a pinch of chili powder or cayenne pepper to the spice mixture.

Serving advice

Serve the Tatar-Style Mashuai as a centerpiece dish for a special occasion or festive gathering. Accompany it with traditional Tatar bread and a fresh salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation of the Tatar-Style Mashuai, garnish the dish with sprigs of fresh herbs, such as dill or parsley, and sprinkle a pinch of paprika over the roasted lamb slices. Serve it on a large platter to showcase the beautiful colors and textures of the dish.