Qatari Spiced Lamb Stew with Fragrant Rice

Ingredients

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large 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
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 medium tomatoes, diced 2 medium tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 3 green cardamom pods, lightly crushed 3 green cardamom pods, lightly crushed
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 35g
• Fiber: 4g
• 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 cubed lamb to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the ground cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper (if using). Sprinkle the spice mixture over the lamb and stir well to coat.
4. 4.
   Pour in the chicken or vegetable broth and water, then add the diced tomatoes and tomato paste. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 2 cups (470ml) of water to a boil. Add the rinsed rice, saffron threads, and crushed cardamom pods. Reduce the heat to low, cover, and let the rice cook for 15-20 minutes, or until tender and fluffy.
7. 7.
   Once the lamb stew is ready, serve it hot over a bed of fragrant rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful results, choose a good quality lamb shoulder and trim off any excess fat before cubing it.
• Saffron threads — To enhance the aroma and color of the rice, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the rice.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in the spice mixture overnight before cooking.
• If you prefer a spicier stew, increase the amount of cayenne pepper or add a chopped chili pepper to the stew.
• Serve the stew with a side of warm Arabic bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Qatari Spiced Lamb Stew with Fragrant Rice in individual bowls, garnished with fresh cilantro. Accompany it with warm Arabic bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional saffron threads on top of the stew before serving. Serve the fragrant rice in a separate bowl alongside the stew for a visually appealing presentation.