Western Saharan Spiced Rice with Lamb

Ingredients

While the original Uzbek Plov typically uses ingredients like carrots, onions, and cumin, this Western Saharan adaptation incorporates unique flavors and spices specific to the region. The dish features a blend of Saharan spices, including coriander, turmeric, cinnamon, and ginger, which add a distinct flavor profile. Additionally, the use of lamb instead of beef or mutton adds a rich and savory element to the dish. We alse have the original recipe for Plov, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• 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 lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground coriander, turmeric, cinnamon, and ginger over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Add the rice to the pot and stir to combine with the lamb and spices.
5. 5.
   Pour in the chicken or vegetable broth and season with salt to taste. Bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is cooked and the liquid has been absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
8. 8.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lamb — For tender and flavorful results, choose boneless lamb cuts such as shoulder or leg. Trim excess fat before cutting into bite-sized pieces.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in the spice mixture for a few hours or overnight before cooking.
• Add a handful of raisins or dried apricots to the rice for a touch of sweetness and texture.
• Serve the Saharan spiced rice with a side of yogurt or a fresh cucumber and tomato salad for a refreshing contrast.

Serving advice

Serve the Western Saharan Spiced Rice with Lamb as a main course, accompanied by a side of yogurt or a fresh salad. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Fluff the rice with a fork before serving to ensure each grain is separate and visually appealing. Arrange the tender pieces of lamb on top of the rice for an attractive presentation.