Ingredients with Measurements:
- 1 lb ground lamb
- 1 cup basmati rice
- 2 cups water
- 1 cup Areesh cheese, crumbled
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large skillet with lid
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the ground lamb to the skillet and cook until browned, breaking up any clumps with a wooden spoon.
4. Add the cumin, coriander, paprika, salt, and pepper to the skillet and stir to combine.
5. Add the crumbled Areesh cheese to the skillet and stir until melted and combined with the lamb mixture.
6. In a rice cooker or pot, combine the rinsed rice and water. Cook according to the manufacturer's instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed.
7. Fluff the cooked rice with a fork and transfer to the skillet with the lamb and cheese mixture. Stir to combine.
8. Cover the skillet with a lid and simmer over low heat for 5-10 minutes until the flavors are blended and the cheese is melted.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for sautéing and simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 482
Fat: 23g
Carbohydrates: 38g
Protein: 28g
Sodium: 421mg
Sugar: 1g
Fiber: 1g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for the lamb.
- Feta cheese can be substituted for the Areesh cheese.
- Brown rice can be substituted for the basmati rice.
Variations:
- Add chopped tomatoes or bell peppers to the skillet for added flavor and nutrition.
- Top with chopped fresh herbs like parsley or cilantro for a pop of color and freshness.
- Serve with a side of pita bread or naan for dipping and scooping.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch and prevent clumping.
- Use a non-stick skillet to prevent sticking and burning.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large serving dish or individual bowls. Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
Chopped fresh herbs like parsley or cilantro, a sprinkle of paprika, or a dollop of yogurt.
Pairings:
Pair with a crisp salad or roasted vegetables for a complete meal.
Suggested side dishes:
Pita bread, naan, or a side of hummus.
Troubleshooting advice:
If the rice is too dry, add a splash of water or broth to the skillet and stir to combine.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Areesh cheese is a traditional Middle Eastern cheese made from fermented milk. It is commonly used in savory dishes like this one.
Flavor profiles:
This dish is savory and slightly tangy from the Areesh cheese, with warm spices like cumin and coriander.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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Region: Middle Eastern