Ingredients with Measurements:
- 2 lbs. boneless lamb, cubed
- 1/4 cup olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground anise
- 1/2 teaspoon ground star anise
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground saffron
- 2 cups chicken broth
- 2 cups long-grain white rice
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/4 cup fresh parsley, chopped
Special Equipment Needed:
- Large pot
- Medium pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is softened, about 5 minutes.
3. Add the cubed lamb and cook until lightly browned, about 10 minutes.
4. Add the tomato paste, cumin, coriander, turmeric, cardamom, cinnamon, black pepper, nutmeg, cloves, ginger, allspice, fennel, mace, anise, star anise, cardamom, and saffron. Stir to combine.
5. Add the chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes.
7. Meanwhile, cook the rice according to package directions.
8. When the lamb is done cooking, add the raisins and almonds.
9. Serve the lamb over the cooked rice and top with the fresh parsley.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 590
Fat: 24g
Carbohydrates: 66g
Protein: 29g
Substitutions for Ingredients
- Lamb: Can be substituted with beef, chicken, or turkey
- Olive oil: Can be substituted with vegetable oil
- Onion: Can be substituted with shallots
- Garlic: Can be substituted with garlic powder
- Raisins: Can be substituted with dried cranberries or dried cherries
- Almonds: Can be substituted with walnuts or pecans
- Parsley: Can be substituted with fresh cilantro
Variations:
- Add 1/2 cup of diced bell peppers for a bit of sweetness
- Add 1/2 cup of diced carrots for a bit of crunch
- Add 1/2 cup of diced potatoes for a heartier dish
Tips and Tricks:
- Make sure to cook the lamb until it is tender and juicy
- Add a bit of sugar to the tomato paste to balance out the flavors
- Toast the almonds in a dry skillet before adding to the dish for a nutty flavor
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or on the stovetop.
Presentation Ideas:
Serve the lamb kabuni with rice in a large bowl with a side of naan bread.
Garnishes:
- Chopped fresh parsley
- Chopped fresh cilantro
- Sliced almonds
- Dried cranberries
Pairings:
This dish pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
- Naan bread
- Greek salad
- Roasted vegetables
Troubleshooting Advice:
If the lamb is not tender enough, add a bit more chicken broth and simmer for an additional 10 minutes.
Food Safety Advice:
Make sure to cook the lamb to an internal temperature of 165°F.
Food History:
Lamb kabuni is a traditional Persian dish that is typically served with rice.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the raisins and a nutty flavor from the almonds.
Serving Suggestions:
Serve with a side of plain yogurt or a dollop of sour cream.
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Region: Afghan