👨‍🍳 Instruktioner

1. 1

   Preheat oven to 180°C (350°F). Season the lamb cubes generously with salt and pepper.

   💡 Proffstips: Ensuring the oven is preheated helps the casserole cook evenly.
2. 2

   Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the lamb cubes on all sides in batches. Remove the lamb and set aside.

   💡 Proffstips: Browning the lamb develops a rich flavor base.
3. 3

   Add the chopped onions to the skillet and cook until softened and lightly golden, about 8-10 minutes. Add the minced garlic, cumin, coriander, and paprika, and cook for 1 minute until fragrant.

   💡 Proffstips: Cooking the onions slowly caramelizes them, adding sweetness.
4. 4

   Stir in the rice and cook for 1-2 minutes, stirring to coat the grains with the onion and spice mixture.

   💡 Proffstips: Toasting the rice slightly before adding liquid helps it cook more evenly.
5. 5

   Return the browned lamb to the skillet. Pour in the lamb or vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

   💡 Proffstips: Ensure the liquid covers the rice and lamb; add a little more broth or water if needed.
6. 6

   Season with salt and pepper to taste. Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 1 hour and 15 minutes, or until the lamb is tender and the rice is cooked through.

   💡 Proffstips: Baking covered ensures the rice cooks in the liquid and the lamb becomes tender.
7. 7

   Let the casserole rest for 10 minutes before serving. Garnish with fresh chopped dill. Serve hot, optionally with a side of plain yogurt or sour cream.

   💡 Proffstips: Resting allows the flavors to meld and the casserole to set slightly.