Afghani Lamb and Rice Dish
Dive into the rich and aromatic flavors of the Afghani Lamb and Rice Dish, a beautifully spiced creation that brings the essence of Afghan cuisine to your table. This one-pot meal combines tender, slow-cooked lamb infused with fragrant spices like cumin, cinnamon, and cardamom, perfectly paired with fluffy basmati rice simmered in a saffron-kissed broth. Topped with sautéed julienned carrots, sweet raisins, and crunchy slivered almonds, this dish is as visually stunning as it is delicious. Perfect for family dinners or special occasions, it delivers an irresistible blend of savory, sweet, and nutty flavors in every bite. Simple yet elegant, this recipe is your ticket to a unique culinary adventure that’s both comforting and sophisticated.
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Recipe Information
Ingredients
- 500 grams Lamb (boneless, cubed)
- 2 cups Basmati rice
- 1 large Onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Carrot (julienned)
- 1 cup Raisins
- 1 cup Slivered almonds
- 4 tablespoons Vegetable oil or ghee
- 2 teaspoons Salt
- 1.5 teaspoons Ground cumin
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cardamom
- 1 teaspoon Ground black pepper
- 3 cups Chicken or beef stock
- 1 pinch Saffron threads (optional)
- 1 cup Water
Instructions
Rinse the basmati rice several times until the water runs clear, then soak in water for 30 minutes. Drain and set aside.
Heat 2 tablespoons of oil or ghee in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
Add the minced garlic and grated ginger to the onions, cooking for another minute until fragrant.
Add the lamb cubes and cook until they are browned on all sides.
Season the lamb with 1 teaspoon of salt, 1 teaspoon of ground cumin, 0.5 teaspoons of ground cinnamon, 0.5 teaspoons of ground black pepper, and 0.25 teaspoons of ground cardamom. Stir well to coat the lamb in the spices.
Pour in 2 cups of chicken or beef stock. Lower the heat to a simmer, cover the pot, and cook for 45-60 minutes or until the lamb is tender. Add more stock if needed to prevent burning.
While the lamb cooks, heat 1 tablespoon of oil or ghee in a small pan. Sauté the julienned carrots for 3-4 minutes until they start to soften. Add the raisins and slivered almonds, cooking for another 2 minutes. Set this mixture aside.
In a separate large pot, bring 1 cup of water, 1 cup of chicken or beef stock, and 1 teaspoon of salt to a boil. Add the drained rice, saffron threads (if using), and remaining spices: 0.5 teaspoons of cumin, 0.5 teaspoons of black pepper, 0.5 teaspoons of cinnamon, and 0.25 teaspoons of cardamom. Stir well.
Reduce the heat to low, cover the pot, and cook the rice for 15-20 minutes until all the liquid is absorbed and the rice is tender.
Once the lamb and rice are cooked, layer the rice on a serving dish or in the pot used to cook the lamb. Spoon the lamb and its sauce over the rice.
Top the dish with the sautéed carrots, raisins, and almonds for garnish.
Serve warm, and enjoy your delicious Afghani Lamb and Rice Dish!
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 30.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
