Mumawwash - A Flavorful Delight from Arab Cuisine

Ingredients

• 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive 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
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (200g) basmati or jasmine rice 1 cup (200g) basmati or jasmine rice
• Toasted almonds or pine nuts, for garnish Toasted almonds or pine nuts, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the meat to the skillet and cook until it is browned on all sides.
3. 3.
   Stir in the ground cumin, coriander, turmeric, cinnamon, cardamom, saffron threads, salt, and pepper. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 1 hour, or until the meat is tender.
5. 5.
   While the meat is simmering, rinse the rice under cold water until the water runs clear. Drain the rice.
6. 6.
   In a separate pot, bring 2 cups (470ml) of water to a boil. Add the rice and cook according to the package instructions until it is fluffy and cooked through.
7. 7.
   Once the meat is tender, remove it from the skillet and set it aside. Increase the heat to medium-high and cook the remaining liquid until it thickens slightly.
8. 8.
   To serve, place a generous portion of rice on a plate and top it with the cooked meat. Drizzle the thickened sauce over the dish and garnish with toasted almonds or pine nuts.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a vegetarian version, you can substitute the meat with tofu or tempeh and adjust the cooking time accordingly.
• To add a burst of freshness, serve Mumawwash with a side of tzatziki or a simple cucumber and tomato salad.
• Experiment with different types of rice, such as black rice or wild rice, to add a unique twist to the dish.
• If you prefer a spicier flavor, add a pinch of chili flakes or a chopped chili pepper to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve Mumawwash hot, with the fragrant rice as the base and the tender meat on top. Drizzle the thickened sauce over the dish and garnish with toasted almonds or pine nuts for added texture and flavor.

Presentation advice

To present Mumawwash beautifully, arrange the rice on a large serving platter and place the cooked meat on top. Drizzle the sauce over the dish and sprinkle the toasted almonds or pine nuts generously. Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color.