Ingredients with Measurements:
- 1 lb lamb shoulder, cut into small cubes
- 1 cup jameed (dried yogurt)
- 2 cups water
- 2 cups basmati rice
- 3 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Strainer
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until onion is translucent.
2. Add lamb cubes to the pot and cook until browned on all sides.
3. Add cumin, coriander, salt, and pepper to the pot and stir to coat the lamb.
4. In a separate bowl, mix jameed with 2 cups of water until it dissolves completely.
5. Add the jameed mixture to the pot and stir to combine with the lamb.
6. Reduce heat to low and cover the pot with a lid. Let the lamb simmer for 1-2 hours, or until tender.
7. In a separate pot, rinse basmati rice until the water runs clear. Add 3 cups of water to the pot and bring to a boil.
8. Reduce heat to low and cover the pot with a lid. Let the rice cook for 18-20 minutes, or until all the water is absorbed.
9. Once the rice is cooked, fluff it with a fork and transfer it to a serving dish.
10. Top the rice with the lamb jameed mixture and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Lamb jameed with rice is cooked on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 480
Fat: 16g
Carbohydrates: 58g
Protein: 25g
Sodium: 500mg
Fiber: 2g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Jameed can be substituted with Greek yogurt.
Variations:
- Add chopped vegetables like carrots and potatoes to the lamb jameed mixture for added nutrition.
- Add raisins and almonds to the rice for a sweet and crunchy twist.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- If the lamb jameed mixture is too thick, add more water to thin it out.
- For a richer flavor, use lamb with bones.
Storage instructions:
Leftover lamb jameed with rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the lamb jameed with rice for 2-3 minutes or until heated through.
Presentation ideas:
Serve lamb jameed with rice in a large serving dish with fresh herbs like parsley or cilantro sprinkled on top.
Garnishes:
Garnish with chopped almonds or pistachios for added texture and flavor.
Pairings:
Lamb jameed with rice pairs well with a side of roasted vegetables like carrots or broccoli.
Suggested side dishes:
- Hummus and pita bread
- Tabouli salad
- Baba ganoush
Troubleshooting advice:
- If the lamb jameed mixture is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the rice is still hard after cooking, add more water and let it cook for a few more minutes.
Food safety advice:
- Make sure to cook the lamb thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lamb jameed with rice is a traditional Jordanian dish that dates back centuries. Jameed is a staple ingredient in Jordanian cuisine and is made by drying yogurt until it becomes a hard, crumbly texture.
Flavor profiles:
Lamb jameed with rice has a rich and savory flavor with a tangy kick from the jameed.
Serving suggestions:
Serve lamb jameed with rice as a main course for a hearty and satisfying meal.
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Region: Jordanian