Egyptian Spiced Lamb Stew with Rice

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons honey 2 tablespoons honey
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated: 6g)
• Carbohydrates: 45g (Sugars: 8g)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb cubes with cumin, coriander, cinnamon, cloves, salt, and black pepper. Allow the lamb to marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
3. 3.
   Add the marinated lamb to the pot and cook until browned on all sides.
4. 4.
   Stir in the honey, diced tomatoes, and broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, or until the lamb is tender.
5. 5.
   While the stew is simmering, prepare the rice according to package instructions.
6. 6.
   Serve the Swar as-sitt over a bed of fluffy rice. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Lamb — For the most tender results, choose lamb shoulder or leg meat. Trim any excess fat before cutting into cubes.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry skillet over medium heat until fragrant, then grind.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Swar as-sitt hot, allowing the fragrant aroma to entice your guests. Accompany it with warm pita bread or naan for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro or parsley to add a pop of color. Serve the stew in a deep bowl, allowing the vibrant red sauce to contrast beautifully with the white rice.