Ingredients with Measurements:
- 1 pound lamb, cut into small pieces
- 1 cup cawesh (cracked wheat)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the cawesh in cold water and drain well.
2. In a large pot, heat the olive oil over medium heat.
3. Add the lamb and cook until browned on all sides, about 5 minutes.
4. Add the onion and garlic and cook until softened, about 3 minutes.
5. Add the cumin, coriander, paprika, salt, and pepper and stir to combine.
6. Add the cawesh and chicken or vegetable broth and stir well.
7. Bring to a boil, then reduce heat to low and cover.
8. Simmer for 20-25 minutes, or until the cawesh is tender and the liquid has been absorbed.
9. Stir in the chopped parsley.
10. Serve hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the lamb and onion, low heat for simmering the cawesh.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Cawesh can be substituted with bulgur wheat or quinoa.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add chopped carrots, celery, or bell peppers for extra vegetables.
- Use different spices such as turmeric, cinnamon, or allspice for a different flavor profile.
Tips and Tricks:
- Rinse the cawesh well to remove any dirt or debris.
- Brown the lamb well for extra flavor.
- Stir the cawesh occasionally to prevent sticking to the bottom of the pot.
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 individual bowls with lemon wedges on the side.
Garnishes:
Chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Greek salad
- Roasted carrots and parsnips
- Grilled eggplant
Troubleshooting Advice:
- If the cawesh is still hard after simmering, add more liquid and continue cooking until tender.
- If the lamb is tough, cook for a longer time until tender.
Food Safety Advice:
- Cook lamb to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food History:
Cawesh is a traditional Middle Eastern dish made from cracked wheat. It is often used in tabbouleh salad and other dishes.
Flavor Profiles:
This dish has a savory and slightly spicy flavor from the lamb and spices. The cawesh adds a nutty and chewy texture.
Serving Suggestions:
Serve hot with lemon wedges on the side.
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