Ingredients with Measurements:
- 1 cup of Saleeg rice
- 1 pound of lamb meat, cut into small cubes
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 2 cups of chicken broth
- 1 cup of milk
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 3 minutes.
5. Add the minced garlic and cook for another minute.
6. Add the ground cumin, ground coriander, paprika, and cayenne pepper to the pot and stir to combine.
7. Add the Saleeg rice to the pot and stir to coat with the spices.
8. Add the chicken broth and milk to the pot and stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
10. Simmer the Saleeg for 30-40 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
11. Add the cooked lamb back to the pot and stir to combine.
12. Season with salt and pepper to taste.
13. Serve the Spicy Saleeg with Lamb hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
Medium-high heat for browning the lamb
Low heat for simmering the Saleeg
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Vegetable broth can be used instead of chicken broth.
- Whole milk or cream can be used instead of milk.
Variations:
- Add chopped vegetables such as carrots or bell peppers to the pot with the onion.
- Use different spices such as turmeric or cinnamon for a different flavor.
- Top with toasted almonds or pine nuts for added crunch.
Tips and tricks:
- Make sure to stir the Saleeg occasionally to prevent it from sticking to the bottom of the pot.
- If the mixture is too thick, add more chicken broth or milk to thin it out.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Spicy Saleeg with Lamb in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Spicy Saleeg with Lamb in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or toasted almonds or pine nuts.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
Roasted vegetables or a simple salad.
Troubleshooting advice:
- If the Saleeg is too thick, add more chicken broth or milk to thin it out.
- If the Saleeg is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Saleeg is a traditional Saudi Arabian rice dish that is typically served for breakfast. It is made by simmering rice in milk until it becomes thick and creamy.
Flavor profiles:
Creamy, spicy, savory.
Serving suggestions:
Serve the Spicy Saleeg with Lamb as a main course for lunch or dinner.
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Region: Yemeni