Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 pound ground lamb
- 2 cups chicken broth
- 2 cups water
- 2 cups uncooked Aish Merahrah (cracked wheat)
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Special Equipment Needed:
- Large skillet
- Medium saucepan
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and onion and cook until the onion is translucent, about 5 minutes.
3. Add the cumin, coriander, paprika, cinnamon, ginger, turmeric, black pepper, and sea salt and cook for 1 minute, stirring constantly.
4. Add the ground lamb and cook until browned, about 5 minutes.
5. Add the chicken broth and water and bring to a boil.
6. Reduce the heat to low and add the Aish Merahrah.
7. Simmer, stirring occasionally, until the Aish Merahrah is cooked through, about 20 minutes.
8. Stir in the parsley and mint and cook for 1 minute.
9. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 463
Fat: 24g
Carbohydrates: 34g
Protein: 28g
Substitutions for Ingredients
- Ground beef or turkey can be substituted for the lamb.
- Vegetable broth can be substituted for the chicken broth.
- Bulgur wheat can be substituted for the Aish Merahrah.
Variations:
- For a vegetarian version, omit the lamb and substitute vegetable broth for the chicken broth.
- For a spicier version, add 1/4 teaspoon of cayenne pepper.
Tips and Tricks:
- For a creamier texture, add 1/2 cup of plain Greek yogurt at the end of cooking.
- For a nuttier flavor, toast the Aish Merahrah in a dry skillet before adding it to the skillet with the lamb.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.
Presentation Ideas:
Serve the Aish Merahrah with Spiced Lamb in shallow bowls, topped with a dollop of plain Greek yogurt and a sprinkle of fresh parsley.
Garnishes:
- Plain Greek yogurt
- Fresh parsley
Pairings:
- Roasted vegetables
- Grilled chicken
- Hummus
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Couscous
Troubleshooting Advice:
- If the Aish Merahrah is not cooked through after 20 minutes, add a little more water and continue cooking until it is tender.
Food Safety Advice:
- Cook the lamb until it is cooked through before adding the Aish Merahrah.
Food History:
Aish Merahrah is a traditional Middle Eastern dish made with cracked wheat and spiced lamb. It is believed to have originated in Egypt and is popular throughout the Middle East and North Africa.
Flavor Profiles:
Aish Merahrah with Spiced Lamb is a flavorful dish with savory and slightly sweet notes from the spices, and a nutty flavor from the cracked wheat.
Serving Suggestions:
Serve Aish Merahrah with Spiced Lamb with roasted vegetables, a green salad, and couscous.
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Region: Egyptian