Mypalau with Lamb and Carrots

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 large carrots, julienned 2 large carrots, julienned
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well to ensure the lamb is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and cook until it is 70% cooked. Drain the rice and set aside.
3. 3.
   In a separate large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
4. 4.
   Add the marinated lamb to the pot and cook until it is browned on all sides.
5. 5.
   Add the julienned carrots to the pot and cook for a few minutes until they start to soften.
6. 6.
   Add the partially cooked rice to the pot with the lamb and carrots. Mix gently to combine all the ingredients.
7. 7.
   Reduce the heat to low, cover the pot, and let the Mypalau simmer for about 30 minutes, or until the rice is fully cooked and the flavors have melded together.
8. 8.
   Once cooked, fluff the rice with a fork and garnish with fresh cilantro.
9. 9.
   Serve the Mypalau hot and enjoy the delightful flavors of Kyrgyz cuisine.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as leg or shoulder. Trim any excess fat before marinating.
• Basmati rice — Rinsing the rice helps remove excess starch and ensures fluffy grains. Be careful not to overcook the rice during the initial boiling stage to maintain its texture.

Tips & Tricks

• For a richer flavor, you can substitute lamb with beef or chicken.
• Add a handful of raisins or dried apricots for a touch of sweetness and a burst of flavor.
• To achieve a more caramelized flavor, cook the carrots on low heat for a longer time.
• Serve Mypalau with a dollop of plain yogurt on the side to balance the flavors.
• Leftover Mypalau can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.

Serving advice

Serve Mypalau as a main course, accompanied by a fresh salad or pickled vegetables. It pairs well with a side of yogurt or a cucumber and tomato salad.

Presentation advice

To enhance the presentation, mold the Mypalau into a round shape using a small bowl or a ring mold. Garnish with a sprig of fresh cilantro on top for a pop of color.