Qarta with Spiced Lamb and Rice

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into cubes 500g (1.1 lb) lamb shoulder, cut into cubes
• 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 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 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
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb cubes with olive oil, chopped onion, minced garlic, cumin, coriander, turmeric, cinnamon, paprika, salt, and black pepper. Mix well to ensure the lamb is evenly coated with the spices. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   Heat a large pot over medium heat and add the marinated lamb. Cook until browned on all sides, about 5-7 minutes.
3. 3.
   Add the rice to the pot and stir to coat it with the spices and lamb juices. Cook for 2-3 minutes, until the rice becomes slightly translucent.
4. 4.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. 5.
   Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and drizzle the saffron water over the top. Mix gently to distribute the saffron evenly.
6. 6.
   Serve the Qarta hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 10 minutes before using. This will ensure that the saffron infuses the dish with its distinct aroma and vibrant hue.

Tips & Tricks

• For an extra burst of flavor, add a handful of raisins or chopped dried apricots to the rice while it cooks.
• If you prefer a spicier Qarta, add a pinch of cayenne pepper or chili flakes to the lamb marinade.
• To make the dish more aromatic, toast the whole spices (cumin, coriander, cinnamon) in a dry pan before grinding them.

Serving advice

Qarta is best served hot, straight from the pot. Accompany it with a fresh salad or yogurt on the side to balance the flavors.

Presentation advice

To elevate the presentation of Qarta, transfer it to a large serving platter and garnish with additional sprigs of fresh cilantro or parsley. The vibrant green herbs will add a pop of color to the dish.