Palestinian Spiced Lamb and Vegetable Medley
Embrace the vibrant and aromatic essence of Palestinian cuisine with this Spiced Lamb and Vegetable Medley. This omnivore delight artfully combines the tender richness of lamb with the hearty essence of potatoes and the sweet tang of tomatoes. Infused with a symphony of Middle Eastern spices and harmoniously paired with fluffy Basmati rice, this dish not only indulges the senses but also paints a culinary landscape of the Palestinian earth. Perfect for an intimate dinner, this dish embodies the spirit of Palestinian warmth and hospitality.
Serves: 2, Difficulty: Expert
Preparation Time: 25 minutes, Cooking Time: 45 minutes
Ingredients
- 300 grams of lamb, cut into cubes
- 200 grams of Basmati rice
- 150 grams of eggplant, cut into chunks
- 2 medium potatoes, peeled and cubed
- 2 medium tomatoes, chopped
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cinnamon
- 1 teaspoon of turmeric
- 3 bay leaves
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 300 ml of water
Method
- Heat olive oil in a large pan over medium heat. Add the lamb cubes and cook until browned on all sides. Remove and set aside.
- In the same pan, add sliced onions and cook until translucent. Add garlic and cook for an additional minute.
- Return the lamb to the pan and add cinnamon, turmeric, black pepper, and salt. Stir to coat the lamb with spices.
- Introduce chopped tomatoes, eggplant, and potatoes to the pan, and cook for 2-3 minutes, allowing the flavors to meld.
- Pour in 300 ml of water and add the bay leaves. Bring the mixture to a gentle boil.
- Reduce heat to a simmer, cover the pan, and cook for 30 minutes until the lamb and vegetables are tender.
- Meanwhile, cook the Basmati rice in 400 ml of water until fluffy. Serve the lamb and vegetable medley over the rice.
Tips
- For a deeper flavor, marinate the lamb with the spices for a few hours before cooking.
- Use a heavy-bottomed pan to ensure even cooking.
- Garnish with fresh coriander for an additional burst of flavor.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 200 kcal (837 kJ) | 600 kcal |
| Fat | 10g | 30g |
| Saturated Fat | 3g | 9g |
| Carbohydrates | 20g | 60g |
| Sugars | 4g | 12g |
| Proteins | 10g | 30g |
| Salt | 1g | 3g |
