Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 pound ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1/2 cup chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Large saucepan
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and onion and cook until the onion is softened, about 5 minutes.
3. Add the ground lamb and cook until browned, about 8 minutes.
4. Add the cumin, coriander, paprika, salt, black pepper, and cayenne pepper and stir to combine.
5. Add the rice and stir to combine.
6. Transfer the mixture to a large saucepan and add the chicken broth.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
8. Remove the lid and fluff the rice with a fork.
9. Stir in the parsley and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: Medium-high heat
Serving Size: 4-6
Nutritional Information:
Calories: 434
Fat: 16g
Carbohydrates: 48g
Protein: 24g
Sodium: 815mg
Substitutions for Ingredients
- Ground beef can be used in place of the ground lamb.
- Brown rice can be used in place of the white rice.
- Vegetable broth can be used in place of the chicken broth.
Variations:
- Other spices such as turmeric, cinnamon, or cardamom can be added to the dish.
- Dried fruits such as raisins or cranberries can be added to the dish.
- Nuts such as almonds or walnuts can be added to the dish.
Tips and Tricks:
- To ensure the rice is cooked through, make sure to stir it occasionally while it is cooking.
- If the dish is too spicy, add a dollop of plain yogurt to cool it down.
Storage Instructions:
Djevrek with Lamb and Rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the dish in a skillet over medium heat, stirring occasionally, until it is heated through.
Presentation Ideas:
Djevrek with Lamb and Rice can be served in a large bowl with a side of pita bread and a dollop of plain yogurt.
Garnishes:
- Chopped fresh parsley
- Chopped fresh mint
- Sliced almonds
- Dried cranberries
Pairings:
- Roasted vegetables
- Grilled chicken
- Greek salad
Suggested Side Dishes:
- Hummus
- Tzatziki
- Pita bread
Troubleshooting Advice:
- If the dish is too dry, add a bit more chicken broth.
- If the dish is too spicy, add a dollop of plain yogurt to cool it down.
Food Safety Advice:
- Make sure to store the dish in an airtight container in the refrigerator.
- Make sure to reheat the dish thoroughly before serving.
Food History:
Djevrek is a traditional Balkan dish that is made with lamb and rice. It is believed to have originated in the Ottoman Empire and has been enjoyed in the region for centuries.
Flavor Profiles:
Djevrek with Lamb and Rice has a savory flavor with hints of garlic, onion, and spices.
Serving Suggestions:
Djevrek with Lamb and Rice can be served as a main dish or as a side dish. It pairs well with roasted vegetables, grilled chicken, and Greek salad.
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Region: Bosnian