Talkish Kaleve with Spiced Lamb and Herbed Rice

Ingredients

• For the spiced lamb: For the spiced lamb:
• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• For the herbed rice: For the herbed rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 tablespoon butter 1 tablespoon butter
• 1/4 cup fresh dill, chopped 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• Salt, to taste Salt, to taste
• For the Talkish Kaleve: For the Talkish Kaleve:
• N/A (Please refer to a separate recipe for Talkish Kaleve) N/A (Please refer to a separate recipe for Talkish Kaleve)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, ground coriander, paprika, turmeric, salt, and pepper. Mix well.
2. 2.
   Add the lamb pieces to the spice mixture and toss until evenly coated. Allow the lamb to marinate for at least 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium-high heat. Add the marinated lamb and cook until browned on all sides, about 5-7 minutes.
4. 4.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. Drain well.
5. 5.
   In a separate pot, bring the water to a boil. Add the butter and salt, then stir in the rinsed basmati rice. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
6. 6.
   Once the lamb is cooked, remove it from the skillet and set aside.
7. 7.
   Fluff the cooked rice with a fork and stir in the chopped dill and parsley.
8. 8.
   To serve, place a generous portion of the herbed rice on a plate, top with the spiced lamb, and serve alongside Talkish Kaleve.

Treat your ingredients with care...

• Lamb — For the best results, choose lean cuts of lamb and trim any excess fat before marinating. This will ensure that the meat remains tender and flavorful.
• Basmati rice — Rinse the rice thoroughly before cooking to remove any excess starch. This will help the rice cook evenly and prevent it from becoming sticky.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the spice mixture for the lamb.
• For a vegetarian version, you can substitute the lamb with roasted vegetables such as eggplant, zucchini, and bell peppers.
• Serve the Talkish Kaleve warm and lightly brushed with olive oil for a delicious accompaniment to the lamb and rice.
• To add a touch of freshness, squeeze some lemon juice over the dish just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Talkish Kaleve with Spiced Lamb and Herbed Rice on a large platter, allowing guests to help themselves. Garnish with additional fresh herbs for an extra pop of color and flavor.

Presentation advice

Arrange the spiced lamb on top of the herbed rice, creating an enticing visual contrast. Place the Talkish Kaleve alongside the main dish, folded or torn into smaller pieces for easy serving.