Khan's Bounty

Introduction to Khan's Bounty

"Khan's Bounty" is a dish inspired by the glorious culinary traditions of Central Asia, paying homage to the nomadic past of the Khans who once ruled vast territories from Central Asia to Eastern Europe. This dish is a sumptuous spread of meats, grains, and spices, reflecting the bounty of resources available to the royalty of yesteryears. With its rich history rooted in the ancient Silk Road, Khan's Bounty not only delights the palate but also honors the cultural exchange and trade that historically enriched these lands.

Lamb is often the centerpiece of this dish, providing a rich and tender texture that soaks up the fragrant spices used throughout Central Asian cooking. Supporting this are a medley of aromatic elements such as onions, garlic, and various spices that offer depth and warmth.

Ingredients

• 3 pounds of lamb shoulder, cut into cubes
• 2 cups of basmati rice
• 2 large onions, finely sliced
• 4 cloves of garlic, minced
• 3 large carrots, julienned
• 2 tablespoons of ground cumin
• 1 tablespoon of ground coriander
• 1 teaspoon of turmeric
• Salt to taste
• 1 teaspoon of black pepper
• 4 tablespoons of olive oil
• 4 cups of beef broth
• 1/2 cup of raisins
• Fresh parsley for garnish
• A pinch of saffron threads (optional)

Preparation Instructions

Step 1: Prepare the Ingredients

Begin by preparing all your ingredients. Cube the lamb shoulder and set it aside. Slice the onions finely, mince the garlic, and julienne the carrots. Soak the rice in cold water for at least 30 minutes, then rinse under running water until it runs clear.

Step 2: Marinade the Lamb

In a large bowl, combine the lamb cubes with cumin, coriander, turmeric, salt, and black pepper. Mix well to ensure the meat is thoroughly coated. Allow it to marinate for at least 1 hour in the fridge.

Step 3: Searing the Lamb

Heat olive oil in a large heavy-based pot over medium-high heat. Add the marinated lamb cubes and sear them until browned on all sides. This should take about 8-10 minutes. Remove the lamb and set aside.

Step 4: Sautéing the Vegetables

In the same pot, add the onions and sauté until they are translucent. Add the garlic and carrots, continuing to cook for about 5 minutes until the vegetables are tender and fragrant.

Step 5: Simmer the Dish

Return the lamb to the pot and pour in the beef broth. Bring the mixture to a gentle simmer. Stir in the raisins and a pinch of saffron threads, if using. Allow this to simmer partially covered for 45 minutes, or until the lamb is tender.

Step 6: Cooking the Rice

While the lamb is simmering, gently boil the rice in a separate pot until partially cooked — about 8 minutes. Drain and set aside.

Step 7: Combining the Rice

Spread the semi-cooked rice over the lamb mixture. Using the back of a spoon, make a few holes through the layer of rice to allow steam to escape. Cover the pot tightly with a lid, reducing the heat to low, and let it cook for another 20-25 minutes or until the rice is fully cooked through.

Step 8: Serving Khan's Bounty

Once cooked, allow the dish to rest off the heat for 10 minutes. Fluff the rice, mixing gently with the lamb and vegetables. Garnish generously with fresh parsley before serving.

Enjoying Khan's Bounty

Khan's Bounty is ideally enjoyed with a glass of traditional kefir or a light, refreshing yogurt drink to balance the spices and complement the richness of the lamb. It can be served alone or with a side salad of fresh greens and tomatoes.