Rozz Meʿammar with Spiced Lamb and Almonds

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g lamb, cut into bite-sized pieces 500g lamb, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods, crushed 4 cardamom pods, crushed
• A pinch of saffron threads A pinch of saffron threads
• 1/4 cup (30g) slivered almonds, toasted 1/4 cup (30g) slivered almonds, toasted
• 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, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, ground coriander, paprika, cinnamon stick, and crushed cardamom pods. Cook for a minute until the spices release their aroma.
5. 5.
   Add the soaked and drained basmati rice to the pot and stir well to coat the rice with the spices.
6. 6.
   Pour in enough water to cover the rice by about an inch. Add the saffron threads and season with salt.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   While the rice is cooking, toast the slivered almonds in a dry skillet over medium heat until golden brown and fragrant.
9. 9.
   Once the rice is cooked, fluff it with a fork and remove the cinnamon stick and cardamom pods.
10. 10.
    Serve the Rozz Meʿammar on a platter, topped with the spiced lamb and toasted almonds. Garnish with fresh cilantro.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish to enhance their flavor and color.
• Slivered almonds — Toast the almonds in a dry skillet over medium heat, stirring frequently, to prevent burning and achieve an even golden color.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in the spice mixture overnight.
• Add a squeeze of lemon juice to the dish before serving to brighten the flavors.
• Serve the Rozz Meʿammar with a side of yogurt or tzatziki sauce for a refreshing contrast.
• Substitute the lamb with chicken or beef for a different variation.
• For a vegetarian option, replace the meat with roasted vegetables such as eggplant and bell peppers.

Serving advice

Serve the Rozz Meʿammar as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a side of yogurt or tzatziki sauce to balance the flavors.

Presentation advice

Present the Rozz Meʿammar on a large platter, with the fragrant rice forming a bed for the spiced lamb. Garnish with a sprinkle of toasted almonds and fresh cilantro for an elegant touch. Serve with confidence, allowing the enticing aroma to captivate your guests.